You could ask me what is the difference between this soup and the Korhely soup I posted here not long ago. I love cabbage and its fermented version, sauerkraut because it’s a perfect vitamin source (loaded with vitamin C and B1, calcium, phosphorus, magnesium, potassium) during winter. The red lentil is a perfect source of carbs and protein, so adding it to your food is a great choice if you’re vegan. It’s a hearty, super filling meal that you can quickly make under 30 minutes.
YIELDS
3-4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 medium red onion, diced
- 3-4 cloves garlic, minced
- 2 medium carrots, grated
- 200 g red lentil
- 200 g sauerkraut
- 1.5 liter water
- 2 bay leaves
- Salt, pepper, cumin
- 3-4 tbs Olive oil
- Vegan sour cream
Directions
1. Wash and drain the sauerkraut and slice it, it it’s needed (I don’t always like too long pieces).
2. In a large pot heat up a little oil (3-4 tbs), sauté the onion until translucent, then add the garlic and cook until fragrant (1-2 minutes).
3. Add the carrot, red lentil and the water as well. Then place the sauerkraut and the bay leaves in the water, season with salt, cumin and ground pepper. Cover the pot and cook for about 20 minutes.
4. Serve with bread and vegan sour crème. Try it with vegan spicy sausage, it’s amazing! Add it to the soup for the last 5 minutes of cooking.
Also by Imola: 6-Ingredient Vegan Tofu Stuffed Eggplant
Classic Vegan Mushroom Stew (Serve Over Pasta, Rice, Or Gnocchi!)
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Photo: Imola Toth
Classic Vegan Mushroom Stew (Serve Over Pasta, Rice, Or Gnocchi!)
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
