Lentil and vegetable soup

With the arrival of autumn, dishes like those of today are in the mood, warm. In our YouTube community you suggested us a recipe with legumes and I thought that this soup It may be a good choice.

You can put any legume that you have already cooked, preserved or cooked by yourself. In the video you will see the soup with lentils but you can also use chickpeas or beans.

It is a light soup that, in addition to legumes, has chopped vegetables with the eggplant as the protagonist. As a spice, we will add cumin, which goes very well with the lentils.

Lentil and vegetable soup

Print recipe

Save recipe

Close

Please login to bookmark

Please login

No account yet? Sign up

A legume soup with vegetables, ideal for autumn

• Ascen Jimenez

• Kitchen: cuisine
• Recipe type: soups
• Calories: 190
• Rations: 4

• Preparation time: 10M
• Cooking time: 40M
• Total time: 50M

Ingredients

• 80 g onion, quartered
• 70 g carrot in pieces
• 30 g celery, cut into pieces
• 1 garlic clove
• 1/2 teaspoon of cumin
• 30 g of extra virgin olive oil
• 800 g of water
• 1 hoja de laurel
• 150 g of aubergine
• 150 g potato (weight of the potato once peeled)
• 1 teaspoon of salt
• 400 g canned lentils (weight once drained)

Preparation

1. Put the onion, carrot, celery, garlic and cumin in the glass. We program 5 seconds, speed 7.

2. We lower with the spatula what has remained on the walls of the glass.

3. Add the olive oil and program 5 minutes, 120º, speed 1.

4. We take advantage of this time to cut the aubergine into small cubes, peel the potatoes and also cut them into small cubes.

5. Add the water, the bay leaf, the chopped aubergine and the chopped potato.

6. We program 30 minutes, 100º, left turn, spoon speed.

7. Add the lentils and program 5 minutes, 100º, left turn, spoon speed.

8. We serve immediately.

More information - Light lentil stew

Source - Vorwerk