Lentil and vegetable soup
Instructions
Choose the best white cabbage
When choosing white cabbage, opt for one that feels heavy for its size, as this indicates that it is fresh. Additionally, examine the leaves closely and look for those that are tightly packed, crisp, and have a bright green colour. Avoid any with yellowing or limp leaves. If you prefer a softer and sweeter taste, consider selecting smaller cabbages, which are perfect for making soup.
Prepare the leek
To prepare the leek, first cut off the root and dark green top, leaving only the pale green and white parts. Split the leek down the middle and rinse it well to remove any dirt or grit. Then, finely chop the leek into even sized pieces.
FAQ: Questions about lentil and vegetable soup
Here, we answer commonly asked questions you might have while preparing this soup. Learn how to prepare it ahead of time or store leftovers.
Ingredients
|
Dried red lentils
|
200 ml |
|---|---|
|
White cabbages
|
300 g |
|
Small leek
|
1 |
|
Vegetable broth
|
1 l |
|
White wine vinegar
|
2 tbsp |
|
Fresh parsley, chopped
|
50 ml |
|
Creme fraiche with Parmesan & garlic
|
200 ml |
|
Wholemeal bread
|
4 slices |
Other recipes
Try our easy lentil and vegetable soup
One of the joys of cooking at home is preparing an easy but delicious meal and serving it to your family. Luckily, our lentil and vegetable soup is both simple and delicious. By combining tender red lentils with leeks and white cabbage, this soup offers deep and earthy flavours. The broth is infused with white wine vinegar and parsley, which balances the richness with bright, tangy notes. For a finishing touch, each serving is topped with some crème fraiche for a richer texture.
A slight nutty taste from red lentils
Red lentils contribute a nutty flavour while also adding substance and texture to the soup. As they cock, they break down and introduce a slightly creamy element. One of the reasons red lentils work so well in a tasty recipe like this is their ability to absorb surrounding liquids, refining the overall flavour. This helps thicken the soup, resulting in a velvety texture that feels incredibly pleasing.
Want to try more soups? Check out our recipes for spicy lentil soup, carrot and lentil soup, or tomato and lentil soup with croutons.
With white cabbage and leek
White cabbage and leek are the unsung heroes of the vegetable world, but in this recipe, they play a starring role. The crunchy, sweet layers of white cabbage meld beautifully with the subtle sweetness of the leek. Both soften beautifully upon cooking and complement the peppery notes of the fresh parsley and the tangy taste of the white wine vinegar.
Served with a dollop of crème fraiche and a slice of bread
Crème fraiche offers a creamy finish to the lentil and vegetable soup, adding just enough of a fresh and tangy spark without overpowering the conversation. And let us not forget the wholemeal bread. It is your trusty spoon for every last drop of soup. Sturdy and satisfying, this bread is perfect for scooping up all that creamy goodness, ensuring that no drop is left behind.
Add your own flair to the recipe
This lentil and vegetable soup offers endless possibilities for customisation. For a richer flavour, add a bouquet garni. This technique involves tying together herbs like bay leaves, thyme, and rosemary or wrapping them in cheesecloth. Place the bouquet garni in the simmering broth to infuse it with aromatic notes.
You can substitute red lentils with brown or green ones, but they usually need longer to cook. Since these lentils do not break down as much as red ones when cooked, they are perfect if you are looking for a chunkier soup with a bite more bite.
If you are missing some extra crunch, garnish the soup with homemade herb and garlic croutons. Once added, they slowly start to soften just a bit and soak up some of the delicious flavours surrounding them.
