Every week on Fridays we collect fresh vegetables from the CSA farm in Pente. We always find it difficult to estimate the number of vegetables for a week. Therefore it can easily happen that on Friday the remains of various vegetables from the last pick-up day are waiting to be cleaned in our fridge. Usually, a bit crumpled and just a little bit of everyone. Such vegetables are no longer a hit when eaten raw. A colorful salad with it is therefore out of the question.
At first, we stood in front of our fridge a bit perplexed and wondered what else could be prepared with the not very fresh vegetable leftovers. Luckily, as a perfect vegetable leftovers meal, we got to know a “belugaline soup” at a vegan whole food cooking evening last autumn.
The recipe is nice and flexible and has tasted good with every vegetable mix. We cut the tubers and root vegetables that we still find in the fridge into small pieces and put them in a large soup pot. Everything fits carrots, kohlrabi, parsnip, parsley root, celery, but also pumpkin, leek, cabbage … plus a few potatoes, onions and garlic. And of course the lenses – whereby we have reduced the lenses by half compared to the original recipe and prefer to use mountain lenses instead of beluga lenses. If you use beluga lentils, the stew turns pretty black. So he cannot win a beauty award. 😉
The vegan stew is quickly finished without much effort. When we think about it, we soak the lenses for a few hours or overnight. This way the lentils soften faster and the stew is finished even faster.
What makes this stew particularly tasty is the spicy-sweet seasoning consisting of (homemade) vegetable broth, granular mustard, balsamic vinegar (without coloring and without added sugar) and soy sauce (we prefer to take tamari from the health food store). We find the lentil stew particularly tasty the next day.
What do you do with (no longer fresh) vegetable leftovers?
some cold-pressed olive oil for frying
1-2 onions cut into small cubes
1 clove of garlic finely chopped
Cut 200 g of potatoes into small cubes
approx. 800 g different vegetables e.g. Carrots, kohlrabi, parsnip, parsley root, pumpkin, celery, leek, cabbage … cut into bite-size pieces
250 g mountain or beluga lentils to reduce the cooking time, soak them beforehand for a few hours or overnight
1½ l Gemüsebrühe
2 heaped teaspoons of granular mustard
approx. 2 tbsp balsamic vinegar without added sugar and coloring
ca. 3 EL Sojasauce Tamari
if necessary salt for seasoning
½ bunch of fresh parsley or frozen parsley finely chopped
Chop onions, garlic, potatoes and the rest of the vegetables.
Heat the olive oil in a large stockpot and sauté the onions and the garlic.
First, add the diced potatoes and then the remaining vegetables and braise.
Put the lentils and the vegetable broth in the pot and simmer for 15 to 30 minutes until the potatoes and the lentils are tender.
Season with pepper, mustard, balsamic vinegar and soy sauce and, if necessary, salt. (The amount of seasoning depends on how salty the vegetable broth and how aromatic the vegetables used are.)
Chop the parsley finely and put some parsley on the soup plates at the table.
Thank you for reading I hope you enjoy and share with us some of your Soup.