A hearty and healthy vegan European dinner, this red lentil soup is made with bulgur, onions, carrots and olive oil – free of eggs, nuts, soy and lactose.
Special diets: Vegetarian | vegan | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens: gluten |
⏱ 551 mins – easy
🍽 11 servings – 323 kcal per serving
|
Serving 105g |
Fat 15g |
Sat. fat 2g |
Sodium 439mg |
|
Carbs 36g |
Fibers 6g |
Sugars 2g |
Proteins 11g |
INGREDIENTS
- 1 lb red lentils
- half cup bulgur
- 2 onions
- 5 cloves garlic
- 4 carrots
- 2.5 tbsp tomato paste
- 3 bay leaves
- 2 tsp salt
- a quarter tsp black pepper
- three quarters cup olive oil
- 4 tbsp balsamic vinegar
TOOLS
- 1 boiler
- 1 colander
- 1 knife
- 1 grater
- 1 crockpot
- 1 wooden spoon
- 1 lid
STEPS
Boil 2.5 liters of water in a boiler for 3 minutes.
Rinse red lentils in a colander.
In the same colander, drain the red lentils.
Peel garlic and onion, then chop them.
Shred carrots using a grater.
In a crockpot, combine red lentils, onions, garlic, carrots, bulgur, tomato paste, bay leaves, and boiling water. Stir the contents using a wooden spoon. Season with salt and black pepper to taste. Cook for 7 hours on low heat, covered with the crockpot lid. Remove the lid and stir in the olive oil. Stir in the balsamic vinegar with a wooden spoon. Cook for another 2 hours, covered in the crockpot. To make lentil soup, turn off the heat..
It’s ready to be served !
