Vegan Lentil Soup W Lemon And Garlic Recipe

Name: Vegan Lentil Soup W Lemon And Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 onion, chopped; 3 stalks celery, chopped; 2 carrots, sliced; 4 garlic cloves, chopped; 1 large potato, peeled and diced; 250 g red lentils, rinsed and picked over (9 oz /1 large generous cup); 1 liter vegetable stock (4 cups, check gluten-free if required); 3 bay leaves; 2 lemons, halved; 3/4 teaspoon ground cumin; 1/4 teaspoon Tabasco sauce (more if preferred) or 1/4 teaspoon a pinch cayenne pepper; ground black pepper, to taste; 8 thin lemon slices (to garnish); flat-leaf parsley, roughly chopped for garnish

Servings: persons

3 tablespoons olive oil
1 onion, chopped
3 stalks celery, chopped
2 carrots, sliced
4 garlic cloves, chopped
1 large potato, peeled and diced
250 g red lentils, rinsed and picked over (9 oz /1 large generous cup)
1 liter vegetable stock (4 cups, check gluten-free if required)
3 bay leaves
2 lemons, halved
3/4 teaspoon ground cumin
1/4 teaspoon Tabasco sauce (more if preferred) or 1/4 teaspoon a pinch cayenne pepper
ground black pepper, to taste
8 thin lemon slices (to garnish)
flat-leaf parsley, roughly chopped for garnish

1
Heat the olive oil in a large pan. Add the onion and cook for 5 minutes.
2
Stir in the celery, carrots the potato and half of the garlic (2 cloves). Cook for a few minutes, until beginning to soften.
3
Add the lentils and stock to the pan. Bring to the boil. Reduce heat and simmer, covered for 30 minutes.
4
Add the bay leaves, remaining garlic and half of the lemons (lemons-skin and all). Cook the soup a further 10 minutes.
5
Remove the bay leaves.
6
Squeeze the juice from the remaining lemons, then stir into the soup.
7
Pour the soup into a food processor or blender, process until smooth. It's better to do this step in a couple of batches.
8
Transfer the blended soup back to the pan.
9
Stir in the cumin, tobasco or cayenne and season to taste.
10
Ladle the soup into bowls and top each with a couple of thin lemon slices and a sprinkle of chopped fresh flat-leaf parsley.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 onion, chopped, 3 stalks celery, chopped, 2 carrots, sliced, and more.

Yes, Vegan Lentil Soup W Lemon And Garlic falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Lentil Soup W Lemon And Garlic

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