Make your own lentil soup: the classic basic recipe and variations

A bowl of lentil soup is a warm and nutritious meal on cold winter evenings. Here you will get different inspiration for delicious soup.

Lentil soup classic recipe

This classic lentil soup recipe is especially good for cold winter and fall days. thanks to lenses Soup provides a good portion proteinmany the basic and more MicronutrientsSuch as magnesiumAnd the ironAnd the zinc And the secondary plant material.

for a meal if possible fixed Make sure to buy locally grown produce whenever possible. Also, organic food is not contaminated with harmful substances such as Insecticides loaded, which has a negative impact on the environment and health.

for 4 servings Do you need:

How do I do it:

1. Cut the onions into small cubes.
2. Heat the oil in a large saucepan and fry the onions for five minutes.
3. Add the lentils and let it fry for a while.
4. Sweeten with vegetable stock and let the lentils simmer for 20 to 25 minutes.
5. Meanwhile, wash the rest of the vegetables and cut the potatoes and carrots into small cubes. Cut the leeks into slices.
6. Add the vegetable pieces to the lentils and let the soup simmer for another 10 to 15 minutes until the lentils and vegetables are tender.
7. Lift the pot off the stove and pour the cream into it.
8. Season the soup with salt and pepper.
9. Wash the brine and chives well and chop them into small pieces. Add herbs to soup when serving.

advice: for one vegetable variant You can use the cream with a plant-based alternative (for example, soy- or cream of oatmeal). Or mix about one or two tablespoons almonds- Or cashew butter with a little water and use a creamy paste as a substitute for cream.

Oriental lentil soup with ginger and curry

red lenses regularly in oriental Cuisine and form part of many national dishes of India, for example. together with GingerAnd the garlic And the curry Make this soup a warm and exotic dish. Because there is no cream, but coconut milk Used, this recipe is also suitable for vegetarians.

for 4 servings Do you need:

This is how it’s done:

1. Cut the onion, ginger and garlic into small pieces and fry them in a little oil in a saucepan for five minutes.
2. Peel the carrots and sweet potatoes and cut them into small cubes as well. Rinse the lentils well in a colander. Put the vegetable pieces in the pot with the lentils and curry powder and let everything roast for another three to five minutes.
3. Sweeten with vegetable broth and coconut milk.
4. The soup should simmer for ten minutes. Then let them cool and puree them with a hand mixer. If the soup is too thick for you, you can add a little more broth.
5. Season the soup with salt, pepper, lemon juice, and possibly chili flakes.
6. When serving, you can garnish with some fresh parsley or cilantro. Roasted pumpkin seeds or sunflower seeds complement the taste of the soup.

Tomato and lentil soup with coconut milk

For this soup, you need relatively few ingredients and you will not have to stand in the kitchen for long. The beluga lentils used are a type of lentil that has a glossy black color and a hazelnut scent. Unlike other lentils, they still retain a great deal of bite after the cooking time and do not fall apart easily.

for 4 servings Do you need:

This is how it’s done:

1. Cut the onions into small pieces and saute them in a little oil for five minutes.
2. Wash the lentils in a colander and add them to the onions along with the tomatoes and tomato paste.
3. Let the mixture simmer for three to five minutes.
4. Add the vegetable broth and coconut milk and let the soup simmer for 20 to 30 minutes.
5. Lightly puree the soup with an immersion blender so that it remains slightly chunky.
6. Season the soup with salt and pepper.
7. Garnish the soup with fresh herbs, nuts or seeds as desired.

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Tags: food, cooking method, recipes