Vegan lentil soup

Hey pixels, how it’s your day going? Here it’s too warm to be October… but not warm enough to have a wonderful vegan soup.

I love soup, I’ve loved it all my life, even when I was a child. And this has not changed, specially since the moment I started cooking and I realized soups are not also delicious to eat, but easy to prepare…

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And you, my lovely pixels? What’s your favorite soup? Please, share your opinion in the comments below.

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Ingredients (serves 2 or 3):

  • 1 can brown lentils (about 215g)
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 1/3 cup fresh or frozen spinach
  • 2 small carrots, peeled and sliced
  • vegetable stock
  • olive oil
  • 3 tablespoons tomato pure

Directions:

Cook the onion in olive oil for 5′. Add the garlic and cook 1 more minute

Add the carrot, tomato and spinach; cover with vegetable stock. Cook until the carrots are slightly tender, about 40′

Drain the lentils and add to the soup. Cook 10′ more. Serve hot.

Variation: you can blend the soup and eat it as a pure. It’s also great!!! πŸ˜‰

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