Lentil soup
A hearty, budget-friendly lentil soup, seasoned with soy sauce and topped with parsley and croutons.
vegetarianveganwinterbudget
- Prep10 min
- Cook45 min
- DifficultyEasy
- Budget€
The soup for winter evenings: filling, and it costs next to nothing. It’s entirely plant-based and keeps for several days in the fridge.
Ingredients
Makes 8 people
Method
- Peel and finely slice the onions, then soften them for 5 minutes in a casserole dish with the olive oil.
- Rinse the lentils in cold water, drain them and add them to the pot. Unlike dried beans, there's no need to soak them.
- Pour in the water, bring to the boil, then cook for 40 minutes over low heat, covered, until the lentils are very tender.
- Add the soy sauce and some pepper. Blend part of the soup to make it creamy, or all of it if you prefer it smooth.
- Serve piping hot, sprinkled with parsley and croutons.
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