Provençal Lentil Soup with Vegan Bockwurst
Ingredients
For the lentil soup:
1
Pack(s)
Vantastic vegan bockwurst, sliced
200
g
mountain lentils
2
shallots
2
Clove(s)
garlic
4
small carrots
6
Bar(s)
sticks of celery
4
potatoes, mainly waxy
4
tb
olive oil
2
Slice(s)
dashes of dry white wine
4
tb
tomato purée
8
tb
passata
4
ts
herbs de provence
1400
ml
vegetable stock
2
bay leaves
Some
salt, pepper, chilli
3
tb
red wine vinegar
For the green tapenade (keep a bit in reserve so you can use again):
100
g
pitted green olives
2
Clove(s)
garlic
1
ts
capers
4
tb
olive oil
Some
salt, pepper
Preparation
1. Place the lentils in a small sieve and wash thoroughly under cold running water. Leave to drain.
2. Peel the shallots and garlic, chop both very finely.
3. Peel the carrots and potatoes and cut them into small cubes. Wash and clean the celery and cut into fine rings.
4. Heat the olive oil in a saucepan and sauté the shallots and garlic in it. After 2-3 minutes, add the finely diced carrots and celery. Sauté for another 3 minutes.
5. Add the lentils to the vegetables and deglaze everything with a dash of white wine.
6. Add the tomato purée, passata and Herbs de Provence and stir briefly. Then pour in about 500 ml of the vegetable stock and add the finely diced potatoes and bay leaf to the pot. Simmer over moderate heat with the lid closed for about 25 minutes. Stir occasionally and add a little stock if necessary.
7. In the meantime, prepare the tapenade by chopping up the olives. Peel the garlic and cut into slices. Puree both with the capers in a food processor. Gradually add oil until a creamy paste forms. Set aside.
8. When the lentils and vegetables are just cooked, season the stew vigorously with salt, pepper and allspice and season with 1-2 tablespoons of red wine vinegar.
9. Cut the vegan bockwurst into slices and add to the soup. Heat again for 4-5 minutes.
10. Serve with a spoonful of tapenade and, if desired, with a slice of crusty bread.
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