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