Lentil soup

This soup is super tasty, rich in protein and 100% vegetable. In addition to being plant-based, it is also gluten-free. Enjoy colorful!

What do you need?

For two persons:
  • 1 vegetable stock (preferably organic)

  • 2 tbsp coconut oil

  • 2 garlic cloves, finely chopped

  • 1 onion, finely chopped

  • 2 tsp tomato puree (without sugar)

  • 175 g red lentils

  • 1 tsp cayenne pepper

  • 2 sprigs of fresh mint

  • also needed: hand blender


  1. Bring the vegetable stock to the boil.

  2. Heat the coconut oil in a soup pan, fry the onion and garlic for 5 minutes. Stir in the tomato puree and fry briefly. Add the lentils and cayenne pepper, then pour over the stock. Bring the soup to the boil, turn the heat down and cook the soup for about 20 minutes. Season with salt and pepper.

  3. Puree the soup coarsely or finely as desired with an immersion blender. Spoon into two soup bowls. Cut the mint leaves into thin strips and sprinkle over the soup.

Nutritional values

Calories (kcal) 479
Fat 14.8g
Carbohydrates 39.1g
Protein 26.9g

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