You can leave the soup chunky or puree it till smooth for a cream of lentil soup, both are good. The soup itself is vegan.
1 person made this
2 tablespoons olive oil
2 medium onions, minced
3 garlic cloves, minced
3 tablespoons tomato puree
1 small stalk celery
1/2 carrot, diced
2 medium potatoes
4 sprigs parsley, minced
300g green or brown lentils
2 bay leaves
hot dogs, amount to taste, sliced diced
Method Prep:20min › Cook:40min › Ready in:1hr
Heat olive oil in a large pot and fry onion over low to medium heat till soft, stirring often. Add garlic, 1 teaspoon salt, tomato puree, celery, carrot, potatoes. and parsley. Continue cooking whilst stirring, about 3 minutes.
Sort through lentils to remove any culls. Add to put with 2L water and bring to the boil. Reduce heat and loosely cover with a lid. Simmer for 30 to 35 minutes, stirring every so often.
Remove bay leaf and puree soup if desired. Add hot dogs and reheat. Season with salt, vinegar and pepper.