reseda_3067 (reseda_3067) wrote in vegrecipes,


Hi! First time posting here. I'm Swedish, so I hope there's nothing wrong with using the metric system when it comes to measurements? If it is, please, let me know and I will try and change them. Thanks.

Well, this recipe I found in a magazine years ago and have used on many occasions, with just one small modification; it's supposed to be a soup, but I prefer to let it cook down into a stew. I think the flavors and the consistency get better that way, but if you wanted to, you can of course keep it as a soup.


2 dl red lentils
1 onion
1 leek
2 potatoes
2 vegetable stock cubes
1 liter water
4-5 tbs ajvar relish (mild)
2 tbs tomato ketchup
1 large handful of fresh Thyme (or about � tsp dried)
olive oil for cooking
black pepper and salt to taste


1. Rinse the lentils carefully. Peel and chop the onion. Clean, rinse and chop the leek. Peel and dice the potatoes finely.

2. Fry the onion, leek and potatoes a few minutes in 1 tbs of olive oil in a wide pot.

3. Add the lentils. Crumble the vegetable stock cubes and add them too. Then the water. Stir in the ajvar relish and tomato ketchup. Add the Thyme. Season with 1-2 pinches of black pepper (or to taste).

4. Let boil with lid on for about 15-20 minutes (I usually boil it for longer) on semi high heat. Stir occasionally so it doesn't stick to the bottom. Now, you can do one of two things; either mix the soup/stew into a smooth consistency or leave it as is, if you prefer chunky bits (I do). Add salt to taste. You can add a bit more water if you prefer a thinner consistency.

5. You can serve it with a bit of creme fraiche if desired and some bread. Cheese sandwiches are really good with this soup/stew.

I hope someone will try this and like it. Good luck! :)
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