Preparation
- 1
Place the 500 g brown lentils in a bowl and cover them with water. Let them soak while you prepare the vegetables.
- 2
Peel and dice the onions, carrots, red bell pepper, and celery stalks.
- 3
Finely chop the garlic clove.
Brown Lentil Soup
1 hrs 0 min·46 Views
This recipe captures the essence of a classic lentil soup, blending earthy brown lentils with a medley of aromatic vegetables like carrots, celery, and bell pepper. The addition of a rich beef stock, savory tomato base, and a unique touch of dried savory and spearmint elevates this humble dish into something truly special and deeply flavorful. It's a perfect meal for a chilly evening or a wholesome lunch, offering a fantastic source of plant-based protein and fiber.
Allergens
2,147kcal
6 Portions · 3,626 g
Protein
133 g
Carbohydrates
361 g
Fat
19 g
Fiber
71 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
g
- Brown lentil500 grams
- Onions2
- Carrots2
- Red Bell Pepper1
- Celery Stalks2
- Olive Oil2 tablespoons
- Beef stock cube1
- Tomato Concentrate1 tablespoon
- Chopped tomatoes200 grams
- Water1 liter
- Garlic Clove1 clove
- Salt
- Black Pepper
- Dried savory½ teaspoon
- Dried spearmint½ teaspoon
Sautéing the Base
- 4
Heat 2-3 tablespoons of olive oil in a large pot over medium heat.
- 5
Add the diced onions to the pot and cook until they become soft and translucent, about 3–5 minutes.
5 min - 6
Add the diced carrots, celery, and red bell pepper to the pot and stir well.
Building the Soup
- 7
I used homemade ice cubes of beef stock. If using a cube stock - dissolve the beef stock cube in 500 ml water and pour it into the pot with the vegetables.
- 8
Cook everything together for about 5 minutes, until the vegetables begin to soften.
5 min - 9
Stir in the 1 tablespoon tomato concentrate and the chopped tomatoes, mixing well with the vegetables.
- 10
Drain the soaked lentils and add them to the pot.
- 11
Pour in the additional 1 litre of water and bring the soup to a gentle boil.
Simmering and Finishing
- 12
Reduce the heat to low and let the soup simmer for about 30 minutes, or until the lentils are tender.
30 min - 13
Add salt to taste, black pepper to taste, ½ teaspoon dried savory, ½ teaspoon dried spearmint, and the chopped garlic.
- 14
Continue cooking for another 15 minutes to allow all the flavors to combine beautifully.
15 min
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