Vegetable Lentil Soup

Ingredients

• 0.5 head Chinese cabbage
• 150 g green beans
• 150 g Thai asparagus
• 1 Zucchini
• 2 carrots
• 1 Garlic clove
• 2 cm fresh ginger
• 1 stalk lemongrass
• 150 g yellow lentils
• 2 tbsp soy oil
• 100 g bean sprouts
• light soy sauce
• black pepper (ground)

Instructions

1. 1.

   Wash, trim and slice the cabbage into thin strips. Wash, trim and cut the green beans into 2 cm pieces. Peel and cut the asparagus into diagonal thirds. Wash, trim, halve lengthwise and slice the zucchini into thin slivers. Peel and grate the carrots. Peel and finely chop the garlic and ginger. Trim the lemongrass, remove outer leaves and slice into thin strips. Rinse the lentils under a sieve and drain well.

2. 2.

   Heat oil in a pot and sauté garlic with ginger and lemongrass. Add the vegetables, cook briefly, pour in broth and stir in the lentils. Simmer over medium heat for 10-15 minutes.

3. 3.

   Rinse bean sprouts, drain and add to the soup. Season with soy sauce and pepper, ladle into bowls and serve immediately.