John Myers
Vegan: Lentil Soup
The perfect vegan: lentil soup recipe with a picture and simple step-by-step instructions.
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- 1 medium sized Parsley root
- 4 medium sized Carrots
- 1 small Celery bulb
- 30 g Alsan
- 30 g Vegetable broth * for seasoning
- 1,5 liter Water
- 1 packet Speed lenses
- Woodruff vinegar
- Agave syrup
- Peel the onions, peel the parsley root and celery root and then cut everything into cubes.
- Heat up in a saucepan or high pan and sear the carrot and onion cubes well, add the parsley root and celery cubes and braise the whole thing properly, this creates strong roasted aromas for the soup.
- Now add 2 tablespoons of vegetable stock, fill up with water and stir well.
- Now add the lentils, they don’t have to be pre-soaked, you can also take “normal” ones and soak them the evening before, then bring everything to a boil and simmer for a good 30 minutes, turn off the stove and let stand for a while.
- I like to eat sweet and sour lentils, that’s how I know it from home … I need some agave syrup and woodruff vinegar, these can be exchanged as desired, e.g. with vinegar and sugar
- Enjoy your meal
- * Supplies: Make your own vegetable broth
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