Buy all ingredients right below the recipe
Ingredients
- 200 g red lentils
- 2 pcs tomatoes
- 1 pc carrot
- 1 pc celeriac
- 1 pc bell pepper
- 1 pc onion
- 2 cloves garlic
- 1 pc ginger
- 2 tablespoons olive oil
Instructions
- 1Wash the vegetables. Cut the tomatoes, carrots, celeriac, and bell pepper into pieces. Peel and chop the onion and garlic, and remove the leaves from the thyme sprigs. Peel and dice the ginger.
- 2Heat 2 tablespoons of (olive) oil in a large pan and sauté the onion and garlic over medium heat until translucent. Add the carrots, celeriac, bell pepper, ginger, and bay leaf and sauté for 3 minutes over high heat.
- 3Add the tomatoes and thyme and cook for 2 minutes over medium-high heat.
- 4Add the red lentils, vegetable stock cubes, and 1 liter of water, bring to a boil, and cover with a lid. Let it simmer over low heat for 15 minutes.
- 5Remove the bay leaf and blend the soup with an immersion blender to your desired consistency. Season with pepper if needed.
