Vegetable Lentil Soup with Crackers

5 from 5 votes
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 190 kcal


  • 1 bunch Soup vegetables
  • 400 g Potatoes triplets
  • 300 g Lentils red
  • 2 tbsp Rapeseed oil
  • 1,5 liter Vegetable broth, instant
  • 4 piece Berlin geezer
  • Salt and pepper


  • Soup vegetables: Peel the carrots and cut into thin slices, peel the celery, cut into small pieces, roughly chop the parsley, wash the leek and cut into thin rings. Peel the potatoes and cut large pieces. Heat the oil in a saucepan and sauté the vegetables. Add the lentils and sauté briefly. Pour in the vegetable stock and simmer the soup for 10-15.
  • In the meantime, fry the crackers in a pan without fat, then cut into slices and add to the soup. Season the vegetable and lentil soup with salt and pepper. Arrange the soup in deep plates and serve sprinkled with the parsley.


Serving: 100gCalories: 190kcalCarbohydrates: 17.4gProtein: 13.7gFat: 7.1g
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Written by John Myers

Professional Chef with 25 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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