Tomato lentil soup with aioli

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Ingredients

Adjust Servings:
2400 g canned green lentils
2 l water
1 l apple juice
1000 g crushed tomatoes
600 g diced carrots frozen
300 g diced onions
100 g tomato paste
60 g rapeseed oil
60 g vegetable bouillon powder (no gluten or cellery)
40 g unsweetened lemon juice
30 g crushed garlic
4 g dried thyme
3 g bay leaf
3 g crushed black pepper
14 g iodised salt
Aioli
250 g unsweetened soy yoghurt
150 g vegan mayonnaise
5 g crushed garlic

Nutritional information

227,62 kJ / 54,40 kcal
Energy
1,25 g
Fat
0,14 g
Saturated fat
7,05 g
Carbohydrates
1,27 g
Fiber
2,95 g
Protein
0,62 g
Salt
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Tomato lentil soup with aioli

Ingredients

  • Aioli

Directions

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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.

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