in Soup Recipes

Hearty lentil soup

updated

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Ingredients for 2 servings:

  • 200 g lentils
  • 600 g vegetable stock, unsalted
  • 200 g soy cream (Soy Cream Cuisine) or coconut milk
  • 1 tsp, heaped savory
  • 1 tsp, leveled salt
  • 5 spring onions
  • 200 g smoked tofu
  • Oil, neutral

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 30 minutes

vegetarian, vegan, made easy

Soak the lentils in the broth in the morning, then cook them for about 20 minutes at lunchtime. Without soaking, the cooking time will be about 20 minutes longer. You may need to add more water. During the cooking time, cut the tofu into small pieces and the spring onions into small rings. Sauté the tofu and spring onions separately in a little oil. Then season the lentils with salt and savory, stir in the soy cream, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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