Lentil-Soup

Today's recipe is my favourite lentil-soup. I got the recipe from my mum, but she puts meat in her soup, so I changed a few things about it to have a delicious vegan alternative.

super-yummy best lentil-soup ever ~ thanks to mum!

You need (again, for 4 hungry people):
2-3 chopped shallots / 1 red or white onion
3-4 thinly sliced carrots
4-5 diced potatoes
1-2 litres of hot water
1/2 cup red lentils
1/2 cup brown lentils
1 cup chopped leek
1/2 cup green peas
olive oil
salt, black pepper and nutmeg to taste
lemon juice

1 big pot

Cooking Instructions:
Warm the olive oil in the pot on medium heat and add the shallots/onion. Stir-fry them until golden.
Add the sliced carrots and diced potatoes and roast them gently.
Pour in the hot water and stir everything gently. Add the lentils (red and brown) and stir again.
Add the chopped leek and the green peas (if you chose frozen vegetables, let them thaw for a bit before adding them to the soup).
Bring the soup to a boil and let it simmer for 30-45 minutes on low heat. Add more water if you need to and stir regularly (every 5-10 minutes is enough).
Season with salt, black pepper and nutmeg (freshly grated if possible) and let it simmer for another 5-10 minutes.
Before serving the soup add a little lemon juice on the plate! Do NOT add it to the pot, as it will make leftovers to go off sooner!

You could serve some kind of bread with it, but I personally love it, just the way it is!

I hope you enjoy the soup as much as I do, because it's healthy, super delicious, nourishing and the perfect dinner on a cold fall or winter night!

~ Julia
xoxo