One pot lentil soup with leeks and green apple
This lentil soup with leeks is a vegan, gluten free and low calorie meal with lots of health benefits!
Servings: 4
Calories: 570kcal
Ingredients
- 2 ¼ cups dried lentils
- 1 cup chopped leeks
- 1 green apple shredded with the skin
- 1 red horn pepper or bell pepper, chopped
- 1 green horn pepper or bell pepper, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 cloves garlic leave it whole or chop it for more intense flavor
- 4 tablespoons olive oil
- A bunch of chopped parsley
- Salt and pepper to taste
- 1-2 tablespoons balsamic vinegar or to taste
- About 4 cups of warm water
Instructions
- In a pot, over medium-high heat sauté the olive oil, leeks and apple. When the leeks are tender, about 5 minutes, add the peppers, garlic, cumin, turmeric, bay leaves and stir for 2-3 minutes until fragrant.
- Add the lentils, stir to mix and add the warm water. The water should cover the lentils by 1-2 inches. If not, add some more. Let it boil and reduce heat to a gentle simmer.
- Simmer for 40-50 minutes until cooked. You may need to add some more water if you notice it is almost all gone.
- After 40 minutes add salt, pepper and vinegar and taste to adjust seasonings and see if they need some more cooking (they should be tender but not mushy).
- Serve topped with some chopped parsley.
- Eat.
Notes
In order for the lentils to cook properly and fast, you should add the salt at the end (this is something we do with all the legumes family).
Nutrition
Calories: 570kcal
