Lentil & Vegetarian Soup With a Mallorquín Twist

23 November 2019

It’s cold, you’re hungry. What better way to warm your tummy than a nice hearty soup? This one has the benefit of being vegetarian and packing in four out of your five-a-day plus the protein you need!

Lentil and vegetable soup

Ingredients (Serves 4) #

2/3 cup (90g) dried lentils
2 diced carrots
3 stalks celery diced
2 small leeks diced
2 tbsp tomato purée
1 tbsp fresh thyme
3 clove garlic chopped finely
1 tbsp veg bouillon powder or 1½ litres veg stock
2 tbsp chopped coriander

Method #

  • Put lentils, carrots, celery and leeks into a large pan with tomato purée, fresh thyme leaves, garlic cloves, vegetable bouillon powder (if not using stock) and ground coriander.
  • Pour in 1½ litres boiling water, then stir well.
  • Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
  • Ladle into bowls and eat straightaway, or if you like a really thick and smooth texture, blitz a third of the soup with a hand blender or food processor.

Affordable Mallorca Tip: To give this dish a typical Mallorquin twist as shown on the banner photo, there is one extra ingredient you need (although it's no longer vegetarian then): Sobrasada. Before adding the water, add 200 grs of this most Mallorquin of sausages, cut into pieces approx. 2 cms long, to your veg and lentils mix.

Enjoy!

Sources

A good friend's recipe

#LentilSoup#sobrasada

23 November, 2019

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