Vegetarian

Lentil and Vegetable Soup

Vegetarian
Soup
Portions2 peopleChangeTiming 60 minsView
Ingredients10 IngredientsViewSwitzerland92 % localView
  • 250  grams brown lentils
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 150  grams carrots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 0.5  teaspoon dried oregano
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  teaspoon dried sage
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.25  teaspoon ground black pepper
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 0.5  stalk leek
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1.5  tablespoons olive oil
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 25  grams parmesan
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
    Foodsave tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 100  grams red onions
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.25  teaspoon salt
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Peel 100 grams red onions and chop them roughly
Peel 150 grams carrots and cut them into pieces of about 3 cm
Wash 0.5 stalk leek and cut it into slices of around 3 cm
Add 1.5 tablespoons olive oil to a large saucepan and heat up over medium heat until the oil is hot
Add the chopped onions to the saucepan and sauté them on medium heat for about 2 minutes until golden brown
Add the leek and carrot pieces to the saucepan and sauté the vegetables for about 5 minutes until they are soft
Rinse 250 grams brown lentils in a sieve with cold running water until the water runs clear
Add the brown lentils and 0.5 litre water to the saucepan and simmer them on medium heat for about 25 minutes while stirring regularly
Transfer the cooked lentils and vegetables to the blender and blend the mixture until it is creamy
Add the soup back into the saucepan, add 1 teaspoon dried sage and heat up over medium heat for about 1 minute until the soup is hot
Stir 0.5 teaspoon dried oregano, 0.25 teaspoon ground black pepper and 0.25 teaspoon salt into the soup
Serve the soup on plates and grate 25 grams parmesan over the lentil and vegetable soup
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Lentil and Vegetable Soup

Soups

Lentil and vegetable soup in a plate served with a basket of bread
Timing 60 mins
Portions2 people
Ingredients10 Ingredients

Ingredients

  • 250  grams brown lentils
  • 150  grams carrots
  • 0.5  teaspoon dried oregano
  • 1  teaspoon dried sage
  • 0.25  teaspoon ground black pepper
  • 0.5  stalk leek
  • 1.5  tablespoons olive oil
  • 25  grams parmesan
  • 100  grams red onions
  • 0.25  teaspoon salt

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Tools

  • 1 large saucepan
  • 1 blender
  • 1 cutting board
  • 1 knife
  • 1 sieve

Lentil and Vegetable Soup

Soups

Instructions

Peel 100 grams red onions and chop them roughly
Peel 150 grams carrots and cut them into pieces of about 3 cm
Wash 0.5 stalk leek and cut it into slices of around 3 cm
Add 1.5 tablespoons olive oil to a large saucepan and heat up over medium heat until the oil is hot
Add the chopped onions to the saucepan and sauté them on medium heat for about 2 minutes until golden brown
Add the leek and carrot pieces to the saucepan and sauté the vegetables for about 5 minutes until they are soft
Rinse 250 grams brown lentils in a sieve with cold running water until the water runs clear
Add the brown lentils and 0.5 litre water to the saucepan and simmer them on medium heat for about 25 minutes while stirring regularly
Transfer the cooked lentils and vegetables to the blender and blend the mixture until it is creamy
Add the soup back into the saucepan, add 1 teaspoon dried sage and heat up over medium heat for about 1 minute until the soup is hot
Stir 0.5 teaspoon dried oregano, 0.25 teaspoon ground black pepper and 0.25 teaspoon salt into the soup
Serve the soup on plates and grate 25 grams parmesan over the lentil and vegetable soup