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Gluten Free | Restaurants | Traditional | Vegan

LENTIL SOUP

Ingredients:

LENTIL SOUP

  • 150 g pardin lentils
  • 4 tbsp olive oil
  • 250 g onion diced
  • 400 g tomatoes (peeled and diced)
  • 400 g potatoes (peeled and diced)
  • 1 l vegetable broth
  • Salt
  • Pepper
  • 1 tsp ground cumin
  • Oregano
  1. Soak the lentils for 4 hours. Drain and wash well.
  2. In a saucepan heat the olive oil, sauté the onion until transparent and add cumin. Add the drained lentils. Add the vegetable broth, salt and pepper. Let it simmer for half an hour.
  3. Add the diced potatoes and boil for another half hour. Finally add the tomatoes. Cook over low heat for about 20 minutes until the lentils are soft. Add more broth if necessary and adjust the salt.
  4. Serve hot and sprinkle with a little oregano.
Starter
Gluten Free, Restaurants, Traditional, Vegan

Method:

LENTIL SOUP

  • 150 g pardin lentils
  • 4 tbsp olive oil
  • 250 g onion diced
  • 400 g tomatoes (peeled and diced)
  • 400 g potatoes (peeled and diced)
  • 1 l vegetable broth
  • Salt
  • Pepper
  • 1 tsp ground cumin
  • Oregano
  1. Soak the lentils for 4 hours. Drain and wash well.
  2. In a saucepan heat the olive oil, sauté the onion until transparent and add cumin. Add the drained lentils. Add the vegetable broth, salt and pepper. Let it simmer for half an hour.
  3. Add the diced potatoes and boil for another half hour. Finally add the tomatoes. Cook over low heat for about 20 minutes until the lentils are soft. Add more broth if necessary and adjust the salt.
  4. Serve hot and sprinkle with a little oregano.
Starter
Gluten Free, Restaurants, Traditional, Vegan

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