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This veggie lentil soup is the ultimate comfort in a bowl. You'll get tasty lentils, hearty broth, and a bunch of fresh veggies. It fills you up, cheers you up, cooks fast, and really wins over everyone at the table.
A super healthy treat
Packed with protein, lots of fiber, and important nutrients. You'll feel full and energized. Veggie broth makes it awesome for anyone who skips meat.
What goes in
- Spices: Broth, bay leaves, cracked pepper, sugar, vinegar, fresh parsley.
- Veggies: Carrots and some celery for color and flavor.
- Main stuff: 250 g lentils, 500 g potatoes, 2 onions.
How it’s made
- Finish up
- Taste and add parsley, then serve.
- Simmer
- Pour in the broth and let it bubble for about 45 minutes.
- Start off
- Soften the onions in your pot, toss in your veggies, give 'em a quick fry.
- Get ready
- Chop the veggies, grab everything you need.
The best lentils
Plate lentils get soft and creamy. Beluga ones stay bitey. Soaking overnight? It cuts way down on cooking time.
Great side ideas
This goes great with crusty bread or some smoked tofu. Bread turns it into a big, filling meal.
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Stays fresh
It’s even tastier the next day, and lasts three days in your fridge. Frozen, it stays good for three months.
Mix it up
Try cumin for a Middle Eastern kick or coconut milk for a tropical vibe. Toasted seeds on top make it nice and crunchy.
Truly delicious
So good for you, and always hits the spot. Warms up your body and your mood, too.
Lentils do it all
Lentils bring iron, loads of protein, and magnesium. They’re perfect if you’re eating without meat.
Mild for kids
Use simple veggies, gentle seasoning, and blend part of it. Croutons on top help win over the little ones.
Earth-friendly
Use what’s in season, save extras for later, and freeze some too. It’s easy on your wallet and does the planet a favor.
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Fancy on the table
Dollop with vegan yogurt, throw on seeds or a drizzle of truffle oil. Serve in nice bowls to really impress your guests.
Inspired by the world
Go Indian with curry or Mediterranean with herbs. Lentils are ready for any adventure.
Handy for meal prep
Make it ahead—the flavors turn bold if it sits. There’s always a healthy meal waiting for you.
Just right texture
Blending makes it silky, broth keeps it soupy. A splash of vinegar and a dash of sugar balance everything out.
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Something for everyone
Easy, healthy, totally customizable, and quick to throw together. This soup is gonna win you over for sure.
Frequently Asked Questions
- → Which lentils should I use?
Go for plate lentils. They hold their shape in the stew. Need a swap? Green or brown lentils work too.
- → Why put spices in a tea bag?
Just toss the spices in a tea bag. Once you’re done simmering, you can fish them out easily. No whole spices staying behind.
- → Can I make the stew ahead?
Definitely. It’s even better the next day. Stick leftovers in the fridge for up to 3 days.
- → Is the cooking time flexible?
Yep. Cook anywhere from 45 to 60 minutes, checking as you go till the lentils are how you like 'em.
- → What's the point of the cane sugar?
It balances things out and takes the edge off the vinegar. Use as much or as little as you like.
Conclusion
This veggie-packed lentil stew is full of flavor, super satisfying, and a breeze to throw together.