Quick Red Lentil and Root Vegetable Soup
A warming and hearty soup packed with protein-rich red lentils and seasonal root vegetables, perfect for a chilly October day.
Ingredients
- Onion100 g
- Garlic10 g
- Carrot150 g
- Olive oil20 ml
- Salt2 g
- Pepper1 g
- Red lentils150 g
- Vegetable broth800 ml
- Celery root150 g
- Parsnip100 g
- Cabbage100 g
- Thyme2 g
- Bay leaf1 g
Instructions
- 1Step 1
Wash and chop the onion, garlic, carrot, celery root, parsnip, and cabbage (approx. 15 minutes).
- 2Step 2
Heat the olive oil in a pot over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
- 3Step 3
Add the garlic and cook for another 1 minute until fragrant.
- 4Step 4
Add the chopped carrot, celery root, parsnip, and cabbage to the pot. Stir and cook for 3 minutes.
- 5Step 5
Rinse the red lentils under cold water. Add the rinsed lentils, vegetable broth, thyme, bay leaf, salt, and pepper to the pot.
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