Lentil Soup

Lentil Soup

Total servings: 6


200 g red lentils
4 tablespoon vegetable oil
250 g tempeh, crumbled
3 cloves garlic, crushed
2 large onions, chopped
4 medium carrots, diced
1 leek, chopped
2 stalks celery, chopped
2 table spoon soy sauce
2 liter water
2 bay leaves
1 teaspoon thyme
1 teaspoon marjoram
salt and pepper to taste


Rinse the lentils and boil them in a large soup pot in the water during 30 minutes. In a skillet bake the tempeh, onion and garlic until the onion is translucent. Add the tempeh, soy sauce, leek, carrots and celery to the lentils. Bring the lentil soup to boil and simmer for about 15 minutes.

Remove the bay leaves from the soup and bring to taste with salt and pepper. If you prefer a smooth lentil soup you can add some more hot water and blend it with a mixer. Serve the lentil soup when hot.


Lentils are a great addition to many recipes and, besides soybeans, a staple for vegetarians and vegans. The lentil plant is an annual plant of the legume family reaching 40 cm in height. Lentils originate from the Near East. Lentils are lentil shaped beans, which can have many colours. Lentils are very special, they have a very high protein content (25%). Lentils are also a rich source of fiber, vitamin B1 and minerals.

Vegan: Yes
Vegetarian: Yes