John Myers
Ingredients for 3 servings:
- 2 m.-sized apples
- 1 small onion(s), red
- 1 piece(s) ginger root
- 4 tbsp rapeseed oil
- 300 g lentils, red
- 800 ml vegetable stock
- 200 ml apple juice, naturally cloudy
- ½ tsp cumin powder
- ½ tsp coriander powder
- some sea salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
simple, vegan
Peel and finely chop the ginger and onions. Core and dice the apples. Heat the oil and sauté the onions, ginger, and apples for a few minutes. Add the lentils and sauté briefly again. Then deglaze with the vegetable stock and simmer for about 15 minutes. The lentils will absorb almost all of the liquid. When the lentils are tender, add the apple juice and puree. Season the soup with cumin, coriander, salt, and pepper if desired (note: the ginger is already hot!). Serve with homemade bread.
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