Complementing my vegetable tip from last week, todays recipe is for a quick lentil soup. With lots of protein from the red lentils and yogurt. And if someone would like a vegan version, just change up the topping and enjoy the soup.
Recipe – lentil soup
Amount: 2 portions
Prep time: 20 minutes
1 Tbsp olive oil
1 garlic clove
1 ginger piece, approx. 1 cm squared
1 cup soup vegetables (for example carrot, leek, root celery, parsley)
700 ml water
300 g potatoes
100 g red lentils
1 Tsp lemon juice
1 Tbsp soy sauce
1/2 Tsp each pepper and cumin
6 Tbsp yogurt
Peel the onion and cut into cubes. Sautee in a pot with 1 Tbsp olive oil until translucent.
Meanwhile peel 1 clove of garlic and a ginger piece and cut each into small pieces. Add to the translucent onions and stir.
Now add 1 cup of soup vegetables and cook until everything is slightly browned.
Then top up with 700 ml water and scrape the brown bits from the bottom of the pot.
Peel 300 g of potatoes, cut into small cubes and add to the pot together with 100 g red lentils.
Cook covered for 10 minutes.
Now puree the soup. But you want a few chunks to remain.
Season with 1 Tsp lemon juice, 1 Tbsp soy sauce, and 1/2 Tsp each of cumin and pepper.
Serve each portion garnished with 3 Tbsp yogurt and parsley.
Soup will keep in the fridge without the yogurt topping for about 3 days.