Granny's Hearty Lentil Soup (Vegan Style)
This very hearty lentil soup is straight out of my granny's recipe book. It's vegan, it's tasty, it's healthy! Yes, back in the day my granny would be adding meat and butter to this recipe. So I've amended it to give you the updated, modern day vegan version. There's dosha tipps & amendments suitable for your body type as always included in the sections below. Amend this dish suiting your type and I am certain it'll soon become one of your favourite kitchen staples! Enjoy!
Ingredients
- 8 medium potatoes diced
- 1.5 Litres stock ensure you use stock or stock cubes that are pure and with good quality organic herbs only. Avoid stock that has maltodextrin sugars or extra fats added (no fats needed in a good stock powder). Also avoid all types of flavourings (natural and un-natural) as these are usually just cover-ups for different types of MSG.
- 250 gramm brown lentils
- 1 leek chopped
- 1 bunch parsley chopped
- 8 medium carrots chopped
Instructions
- Add the potatoes and the chopped carrots to large cooking pot and cover in the stock and start cooking on medium heat.
- Put the lentils in a seperate pot, cover with water (rule: 3 cups of water to 1 cup of lentils), and bring to the boil.
- Once the lentils have boiled, reduce to medium heat and simmer for around 30 minutes until the lentils are cooked.
- Once the carrots and potatoes are cooked, add the leeks and keep simmering on low to medium heat.
- Once lentils are cooked, drain them off the cooking water and add them to the potato, leek and carrots mix.
- Add the chopped parsley to the pot and simmer everything for another 5 minutes.
- Season with salt & pepper and serve in warm bowls.
- Enjoy!