Vegan

Chinese Cabbage and Lentil Soup

Vegan
Vegetarian
Soup
Portions2 peopleChangeTiming 45 minsView
Ingredients9 IngredientsViewSwitzerland98 % localView
  • 100  grams brown lentils
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 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.

  • 100  grams Chinese cabbage
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  centimetre fresh ginger
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 1  small fresh onion
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  tablespoon lemon juice
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 1  potato
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 1  tablespoon sunflower oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.75  litre vegetable stock
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash 100 grams brown lentils and add them to a large saucepan
Prepare 0.75 litre vegetable stock according to instructions on packaging
Peel 1 small fresh onion and cut the onion into cubes of around 1 cm
Peel 1 carrot and 1 potato and cut them into pieces of around 1 cm
Add the stock to the saucepan and bring it to a boil over high heat
Turn down the heat to medium and simmer the brown lentils for about 12 minutes
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat up over high heat until the oil is hot
Add the onion cubes to the frying pan and sauté them over medium heat for about 3 minutes until golden brown
Add the carrot and potato to the frying pan and fry them for about 5 minutes
Wash 100 grams Chinese cabbage, cut it into thin slices and then into pieces of around 2 cm
Add the carrot potato mixture and the Chinese cabbage to the saucepan with the lentils and cook them for about 12 minutes
Peel and grate 1 centimetre fresh ginger
Add the grated ginger and 1 tablespoon lemon juice to the lentils soup and simmer for another 3 minutes
Serve the Chinese cabbage and lentil soup in soup plates
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Chinese Cabbage and Lentil Soup

Chinese Cabbage Recipes

A white soup plate filled with lentils, carrots and Chinese cabbage on a white fabric
Timing 45 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 100  grams brown lentils
  • 1  carrot
  • 100  grams Chinese cabbage
  • 1  centimetre fresh ginger
  • 1  small fresh onion
  • 1  tablespoon lemon juice
  • 1  potato
  • 1  tablespoon sunflower oil
  • 0.75  litre vegetable stock

Scan for more details

Tools

  • 1 medium-sized frying pan
  • 1 large saucepan
  • 1 cutting board
  • 1 knife

Chinese Cabbage and Lentil Soup

Chinese Cabbage Recipes

Instructions

Wash 100 grams brown lentils and add them to a large saucepan
Prepare 0.75 litre vegetable stock according to instructions on packaging
Peel 1 small fresh onion and cut the onion into cubes of around 1 cm
Peel 1 carrot and 1 potato and cut them into pieces of around 1 cm
Add the stock to the saucepan and bring it to a boil over high heat
Turn down the heat to medium and simmer the brown lentils for about 12 minutes
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat up over high heat until the oil is hot
Add the onion cubes to the frying pan and sauté them over medium heat for about 3 minutes until golden brown
Add the carrot and potato to the frying pan and fry them for about 5 minutes
Wash 100 grams Chinese cabbage, cut it into thin slices and then into pieces of around 2 cm
Add the carrot potato mixture and the Chinese cabbage to the saucepan with the lentils and cook them for about 12 minutes
Peel and grate 1 centimetre fresh ginger
Add the grated ginger and 1 tablespoon lemon juice to the lentils soup and simmer for another 3 minutes
Serve the Chinese cabbage and lentil soup in soup plates