Ingredients
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2400 g canned green lentils
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2 l water
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1 l apple juice
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1000 g crushed tomatoes
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600 g diced carrotsfrozen
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300 g diced onions
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100 g tomato paste
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60 g rapeseed oil
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60 g vegetable bouillon powder (no gluten or cellery)
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40 g unsweetened lemon juice
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30 g crushed garlic
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4 g dried thyme
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3 g bay leaf
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3 g crushed black pepper
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14 g iodised salt
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Aioli
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250 g unsweetened soy yoghurt
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150 g vegan mayonnaise
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5 g crushed garlic
Directions
Portion size: 350 grams
Yield from 20 portion recipe: 7.000 kg
Vegan
Allergens (lentil soup): no allergens
Menu labels (lentil soup): Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic
NOTE: The nutritional information listed under this recipe applies only to the tomato lentil soup. The nutritional information for the aioli can be found under this recipe.
Carbon footprint per portion (soup 350 g and aioli 20 g): 0.3 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Rinse and drain the lentils. Place all the ingredients into a pot and simmer over low heat for approximately 30 minutes. Check the flavour.
Mix the aioli ingredients together and serve with the tomato lentil soup.
Does your kitchen use the cold preparation method? The cold preparation recipe for the tomato lentil soup can be found here.
