Brussels Sprout Lentil Soup
The Brussels sprout lentil soup from Spoonsparrow provides plenty of plant protein and is thus especially the right choice for vegans.
Ingredients
- 300 g brown lentils
- 1 onion
- 2 Garlic cloves
- 0.25 head radicchio
- 350 g Brussels sprouts
- 0.5 bunch Parsley (10 g)
- 3 tbsp olive oil
- 50 ml alcohol‑free white wine
- 600 ml Vegetable Broth
- Salt
- Pepper
- 0.5 tsp red peppercorns
Instructions
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1.
Soak lentils in a bowl with water for about 3 hours, then cook them in water over medium heat until just tender in 25–30 minutes.
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2.
Meanwhile peel and finely chop onion and garlic. Clean radicchio, wash, dry, and cut into strips. Clean Brussels sprouts, wash, and leave whole or halve lengthwise depending on size. Wash parsley, dry, and chop.
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3.
Heat 2 tbsp oil in a pot over medium heat. Sauté onion for 3 minutes. Add garlic and Brussels sprouts and cook for another 3 minutes. Deglaze with white wine and reduce almost completely. Pour in broth, bring to a boil, then simmer for 5–6 minutes.
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4.
Add cooked lentils. Season soup with salt and pepper, fold in radicchio and 2/3 of the parsley. Serve the Brussels sprout lentil soup in deep bowls and drizzle with remaining oil. Crush red peppercorns and garnish the soup with them and the rest of the parsley.
