Vegetarian Pan-Lentil Soup - Quick & Hearty
A vegetarian pan-lentil soup is just the right thing when you're in a hurry and craving a healthy, warming dish. As a little cooking enthusiast, I love it when fresh ingredients fuse into a flavorful meal in no time. This soup, which is actually a modern interpretation of classic lentil stews, is completely free of pre-made products and impresses with its naturalness and deep, savory taste. The lentils provide valuable proteins and fiber that keep you full for a long time – perfect for a light lunch or a quick dinner after a long day. Since we prepare everything in one pan, you also save on washing up, leaving more time for cuddling or relaxing. The combination of crunchy vegetables and aromatic lentils is child's play to cook and guaranteed to succeed for everyone. Let yourself be inspired by this quick comfort food and enjoy a bowl full of pure energy that warms body and soul. Grab your pan and let's conjure up something in the kitchen together!
Ingredients
Preparation
First, finely dice the onion (1) and slice the carrot (1) into small, thin rounds – this ensures everything cooks evenly, meow!
Heat the olive oil (1 tbsp) in a hot pan and sauté the onion cubes until translucent.
Now, briefly toast the tomato paste (1 tbsp) with the onions to unfold the full variety of flavors.
Add the mountain lentils (100 g) along with the carrot slices to the pan and toss briefly with the onions.
Pour in the vegetable broth (300 ml) and let it simmer gently over medium heat for about 20 minutes until the lentils are wonderfully soft yet still al dente.
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