Lentil Soup with Vegetables
The history of lentil soup is tied to numerous cultures around the world, as lentils are one of the oldest cultivated legumes. As a nutritious and tasty ingredient, it can be the star of any meal. This version, enriched with vegetables, transforms it into a light yet satisfying dish that provides pleasant warmth, even on cold winter days. Due to its simplicity and versatility, the recipe is ideal for beginners and can be varied with almost any kitchen staple.
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Ingredients for this recipe
Servings: 4
200
g
Lentils
2
Carrots
1
szál
Celery stalk
2
Potatoes
1
db
Onion
2
cloves
Garlic
2
tbsp
Tomato Paste
1
l
Vegetable Broth
2
tbsp
Olive Oil
1
tsp
Salt
1
csipet
Black Pepper
2
db
Bay Leaves
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Preparation Steps
1
Rinse the lentils under cold water, then soak them for at least 30 minutes to speed up the cooking process.
2
Peel and chop the carrots, celery, potatoes, onion, and garlic.
3
In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant.
4
Add the carrots, celery, and potatoes, and sauté for 5-6 minutes, until lightly caramelized.
5
Stir in the tomato paste, then pour in the vegetable broth. Add the soaked lentils, bay leaves, salt, and pepper.
6
Bring the soup to a simmer over medium heat and cook for about 30 minutes, or until the lentils and vegetables are tender. Taste and adjust seasoning as needed.
7
Remove the bay leaves before serving. Serve the soup hot with fresh bread or toast.
