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 (soup): no allergens
Menu labels (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.
Cold preparation instructions
Rinse and drain the lentils. Measure all the ingredients into a GN container and cook in the oven under a closed lid using the steam function until the temperature of the food reaches +80°C. Check the flavour.
Mix the aioli ingredients together and serve with the tomato lentil soup.
During cold preparation, the temperature of the food before heating must stay under +6°C.
The cold preparation recipes were developed by the municipality of Tuusula based on the Plant Foods for Climate recipes.
