Bavarian lentil soup recipe with Bertyn Seitan


  • 1 red onion
  • Coconut olive red palm oil (Amanprana)
  • 1/2 Veggie Protein Seitan – Spelt Bloc or 1 Veggie Protein Seitan – Spelt Steak
  • 250 g brown lentils
  • Dried juniper berries
  • Mace
  • Thyme
  • ORAC Botanico-mix spicy (Amanprana)
  • Fresh vegetable stock
  • 1 bay leaf
  • 1 garlic clove

Preparation of bavarian lentil soup recipe with bertyn seitan

Making a delicious soup out of lentils is child’s play!

  1. Finely chop the onion and the garlic and soften these in a little coconut-olive-red palm oil.
  2. Cut the block of seitan into small pieces and fry until nice and brown.
  3. Add the thoroughly washed lentils. Cover with fresh vegetable stock (ca 1 to 1.5 l) and season the soup with a few juniper berries, a pinch of mace, some thyme, a pinch of cayenne pepper, a pinch of sea salt and a bay leaf.
  4. Bring this to the boil, turn down the heat and simmer for between 30 and 45 minutes, until the lentils are soft.

Tip of Chantal:

Lentil soup is high in fibre and iron and contributes to optimum health

Did you know that lentils are the forgotten superfood?

Lentil soup is not only easy to make, it’s also great for keeping you healthy. Lentils are extremely high in magnesium, folic acid, iron and fibre. Fibre improves digestion and prevents spikes in your blood sugar levels. This means that after eating lentil soup, you’ll feel full for longer and won’t crave sugary foods.

Vegetarische chef Chantal Voets met bord eten in hand

Chantal Voets

The healthy recipes of Chantal Voets are organic, vegetarian and worldly! You can still eat Burgundian with a weekday organic world cuisine! Her healthy recipes reflect a pure kitchen with lots of fruit and vegetables, without meat and fish, with a nod to ecology (not plastic!) and fair trade. . The recipes she has collected have actually emerged over many years. Whether you are a vegetarian or only occasionally eat vegetarian food: the recipes from Chantal Voets will impress you..

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What fans say about Bertyn

Miki Duerinck & Kristin Leybaert

cooks of the vegetarian cookery studio and authors of 4 vegetarian cooking books, Ghent

“Even if we never manage to convert the world to the vast majority of meat replacements, one product remains decidedly hopeful: the Manitoba wheat and soy sauce-based, traditionally produced seitan manufactured by Bertyn. It brings together the two qualities required if you justifiably want to call a product a ‘meat replacement’: it is pure and natural and very tasty. It is on sale in health food shops, vacuum packed as seitan steak, seitan supreme or in ‘block form’. It is easy to prepare: the seitan is baked, steamed or cooked in a flash because it never requires lengthy cooking times. So from now on no restaurant has a valid excuse for not putting such a vegetarian dish on the menu.”


The possibilities with the Instant Protein Vegan Mix - 3x 90 grams of Bertyn Seitanburger are (almost) endless! Watch all the videos of our recipes with this protein mix and get inspired to make vegetarian (or vegan) high-protein dishes for you and the whole family!

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