Bavarian lentil soup recipe with Bertyn Seitan

Ingredients for 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

Claudia Hirschberger

Blogger

“I often use seitan when I dice it so that it resembles diced meet. Dishes such as ´Seitan Stroganoff´ and ´Züri Seitan-Geschnätzi´ all gain from the firm texture and from the slightly sweet taste of the seitan”

“The soya sauce has a very distinct taste, in which the product is mostly offered already marinated. To me this taste forms a harmonious combination with other ingredients. I rinse the seitan well before using it, so that the aroma does not dominate and I add salt sparingly”