Lentil soup with brown plate lentils - vegan


Preparation time: 15 min.
Cooking or baking time: 30 min.
Total preparation time: 45 min.

A nice warming soup in autumn and winter time is always great! This is a recipe for a lentil soup with brown bowl lentils, carrots, potatoes and tomatoes. Since it is made without meat, the soup is also suitable for vegans.


  • 250 g of brown plate lenses
  • 4-5 medium sized carrots
  • 4 big potatoes
  • 1 red onion
  • some sugar
  • about 1 L vegetable broth
  • 1 pck of passed tomatoes
  • a little oil (we take rapeseed oil)
  • salt
  • pepper
  • paprika
  • bay leaves
  • cumin
  • tarragon


  1. Peel carrots, onions and potatoes and dice them (the onion is of course finer than the other two ingredients).
  2. Cook the lentils with plenty of water and the bay leaves in a saucepan for 20 minutes (without salt!).
  3. Boil potatoes in salted water.
  4. In a large pot fry the onions in a little oil and allow the carrots to sauté at the end, add a little sugar (about 1 teaspoon), stir well and leave to simmer.
  5. Add vegetable broth, then cook the carrots.
  6. Meanwhile, pour the lentils into a sieve after the 20 minutes and wash until the water stays clear.
  7. Drain the potatoes.
  8. If the carrots are still slightly bittersweet, pass tomatoes, add lentils and potatoes.
  9. Season with salt, pepper, paprika, cumin and tarragon.
  10. All together for a few more simmer.

Of course, you can simplify the whole thing a bit, in which one z. B. lentils from the can. If you have no problem with it, you can also wash the potatoes and cook with the carrots. We eat them unpurified, I like to add some vinegar to the plate.

Stewed Lentils #MeatFreeMonday | CaribbeanPot.com | July 2020