VEGETABLE SOUP WITH YELLOW LENTILS

Vegami

vegan

main course

medium

Christina Hubbeling

INGREDIENTS FOR 4 PERSONS

1 kohlrabi
2-3 carrots
¼ head of white cabbage
2 stalks of celery
1 tbsp sesame oil
1 tbsp coconut oil
1 heaped teaspoon ground cumin
2 teaspoons of nigella seeds (black cumin)
2 cloves of garlic, finely chopped
5 cm fresh ginger, peeled and finely chopped
100 g yellow lentils
1 liter of vegetable broth
Approx. 1 tbsp Vegami (buy here)
1 tbsp fresh herbs, finely chopped (for example basil, parsley, thyme or dill)
A few dashes of TOMAMI Hot Sauce Chili + Ginger (buy here)

INSTRUCTIONS

Peel the kohlrabi and carrots and cut into small cubes. Finely slice the white cabbage with a mandoline slicer, cut the celery into strips. Set all the vegetables aside. Heat the sesame and coconut oil in a saucepan over medium heat, sauté the cumin, nigella seeds, garlic and ginger while stirring. Rinse the lentils under cold running water and add to the saucepan.

Add the vegetable stock, cook for about 15 minutes, until the lentils are soft. Season to taste with Vegami. For more spiciness, top off with a few spritzes of Tomami Ginger + Chili Sauce. Depending on the season, the soup can also be prepared with other vegetables – in spring for example with asparagus and young spinach, in summer with courgettes and eggplant, in autumn with cauliflower, broccoli or parsnips.

The soup is not only delicious, it is also ideal as a light evening meal during a so-called “detox cure”.