Quick vegetarian lentil soup

Ingredients for 4 servings:

• 250 g lentils, brown
• 4 large potatoes
• 1 small onion(s)
• 1 handful of soup vegetables
• 3 tbsp oil
• 1 liter vegetable juice
• 3 bay leaves
• 3 tbsp vegetable stock powder
• 3 tbsp parsley, chopped
• n. B. salt and pepper (possibly herb salt)
• n. B. Caraway powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Stew for the whole family, spicy, hearty

Bring the lentils to a boil in plenty of unsalted water and simmer for about 15 minutes. Then drain and set aside. In the meantime, peel the potatoes and dice them. Trim the soup vegetables and dice them very finely or chop them in a food processor. Sauté the vegetables in oil in a large pot, add the diced potatoes, and deglaze with the vegetable juice. Add the bay leaves, vegetable stock powder, and precooked lentils. Cook the lentil soup until the diced potatoes are tender. Add chopped parsley and season with salt, pepper, and—if desired—a generous amount of caraway. Serve wonderfully with fresh baguette or ciabatta.