With its potatoes and lentils, this easy recipe for a generous soup-meal is proof that vegan cooking is no less tasty!
INGREDIENTS
yellow-fleshed potatoes Patates Dolbec
4 to 5 yellow-fleshed potatoes Patates Dolbec
A mix of fresh vegetables for spaghetti sauce
2 cups (500 ml) fresh vegetable mix for spaghetti sauce
red lentils or dry coral
1/2 cup (125 ml) dry red or red lentils
Red beer
250 ml (1 cup) red beer
15% cooking cream
160 ml (2/3 cup) 15% cooking cream
PREPARATIONS
Peel the potatoes, then dice them.
In a saucepan, heat a little olive oil over medium heat. Cook the vegetable mixture and garlic for 2 to 3 minutes.
Add the lentils, vegetable broth to the pot. Cover and bring to a boil.
Add the potatoes. Salt and pepper. Cover again and simmer for 20 to 25 minutes over low-medium heat. About 5 minutes before the end of cooking, add the cream. Stir.
If desired, sprinkle with cheddar cheese just before serving.
