Lentil Soup with Seitan-Avocado Bread
Servings: 4 Calories & Macros: 1025 kcal; Protein 61g (25%), Carbs 113g (46%), Fats 32g (29%)
Prep Time: 10 min
Cooking Time: 40 min
100 g Carrots
100 g Onion
2 Cloves Garlic
100 g Tomatoes
2 Tsp Dried Thyme
1.5 Tbsp Olive Oil
2 Tsp Salt
2 Tsp Ground Black Pepper
150 g Dried Green Lentils
600 mL Water
30 g Avocado
100 g Seitan
0.5 Tsp Ground Cumin
8 g Ginger Root
1 Small Chili
25 g Rye Bread
10 Fresh Curry Leaves
In a pot, add water and heat the water to boiling point. The amount of water in the pot should be around 3 times the volume of the lentils to be used.
Add about half of all the salt to the water.
The carrots (unpeeled), scallions, tomato, onion and garlic are cut into small pieces. Save a small portion of the tomato, onion and garlic to later fry with the seitan.
The previously added water should be boiling by now. Add rinsed lentils to the boiling water and stir from time to time. Eventually add more water if too much gets evaporated.
In another pot, add olive oil and turn on medium/high heat.
Shortly fry the onion, garlic and tomato before adding the carrots, scallions, dried curry leaves and thyme which are to be fried as well. Save a little portion of the unfried curry leaves for the later frying of seitan.
The lentils are ready when tender, i.e. it is possible to press the lentil flat with your fingers. When the lentils are tender, add them together with the water in the other pot containing the fried ingredients. Stir from time to time.
The mixture is boiled for 5 min under a lid.
Season with salt & pepper. Save a little of the salt & pepper for the seitan frying.
Cut the seitan into smaller pieces.
Chop the chili into smaller pieces and cut/crush the ginger root very finely.
Panfry the seitan in the rest of the olive oil.
While frying, add the chili, ground cumin, and the rest of the salt & pepper.
Fry till the seitan is a bit soft.
Add the ginger and the rest of the onion, garlic, curry leaves and tomato.
Keep frying until the seitan is semi-dry.
On a slice of rye bread, add avocado and the prepared seitan. Eat together with soup.
Try sprinkling a little pepper on the avocado to give it a kick!