Vegan

Red Lentil Soup

Vegan
Vegetarian
Soup
Portions2 peopleChangeTiming 25 minsView
Ingredients9 IngredientsViewSwitzerland76 % localView
  • 1  carrot
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 0.5  teaspoon curcuma powder
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  • 3  cloves fresh garlic
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  • 1  fresh onion
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    This ingredient is currently available from seasonal local production
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  • 2  fresh tomatoes
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 0.25  teaspoon ground black pepper
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  • 2  teaspoons olive oil
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  • 100  grams red lentils
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  • 500  millilitres vegetable stock
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  • 100  millilitres water
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Rinse 100 grams red lentils in a sieve with running water until the water runs clear
Peel 1 fresh onion and 3 cloves fresh garlic, chop the onion finely and grate the garlic
Peel 1 carrot and cut into pieces of around 0.5 cm
Wash 2 fresh tomatoes and cut into pieces of around 0.5 cm
Add 2 teaspoons olive oil to a medium-sized saucepan and heat the oil over medium heat until hot
Add the onion to the saucepan and sauté on medium heat for around 30 seconds until soft
Add the garlic, carrot, tomatoes and lentils to the sautéed onion and fry for 3 minutes
Prepare 500 millilitres vegetable stock according to instructions on packaging
Stir the stock, hot water and 0.5 teaspoon curcuma powder into the mixture and boil the soup for 2 minutes
Reduce heat and simmer the soup on low heat for 10 minutes
Season the lentil soup with 0.25 teaspoon ground black pepper
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Red Lentil Soup

Carrot Recipes

A bowl filled with lentil soup next to yellow flowers
Timing 25 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 1  carrot
  • 0.5  teaspoon curcuma powder
  • 3  cloves fresh garlic
  • 1  fresh onion
  • 2  fresh tomatoes
  • 0.25  teaspoon ground black pepper
  • 2  teaspoons olive oil
  • 100  grams red lentils
  • 500  millilitres vegetable stock
  • 100  millilitres water

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Tools

  • 1 medium-sized saucepan
  • 1 cutting board
  • 1 knife
  • 1 sieve

Red Lentil Soup

Carrot Recipes

Instructions

Rinse 100 grams red lentils in a sieve with running water until the water runs clear
Peel 1 fresh onion and 3 cloves fresh garlic, chop the onion finely and grate the garlic
Peel 1 carrot and cut into pieces of around 0.5 cm
Wash 2 fresh tomatoes and cut into pieces of around 0.5 cm
Add 2 teaspoons olive oil to a medium-sized saucepan and heat the oil over medium heat until hot
Add the onion to the saucepan and sauté on medium heat for around 30 seconds until soft
Add the garlic, carrot, tomatoes and lentils to the sautéed onion and fry for 3 minutes
Prepare 500 millilitres vegetable stock according to instructions on packaging
Stir the stock, hot water and 0.5 teaspoon curcuma powder into the mixture and boil the soup for 2 minutes
Reduce heat and simmer the soup on low heat for 10 minutes
Season the lentil soup with 0.25 teaspoon ground black pepper