That tastes a lot better than it sounds!
I had to prepare my jars of veg stock paste for the next couple of month. The amount of leftover veggies is the reason for this soup. I could have cooked a pure veggie soup, but I wanted some protein and some carbs.
This time the protein is plant based. I have so many different colored lentils at home. While dusting my storage place, I found the Beluga lentils. Little black pearls.
Beside the lentils was the Tupperware container filled with French oat rice. I bought that in France, but only cooked some of it once. These were the carbs for the soup.
The soup itself has a light green tint. Mist of the veggies were from the green vareity.
Ingredients:
60 g oat rice
60 g Beluga lentils
4 tsp homemade veg stock paste
2 tbsp olive oil
650 ml hot water
2 celery stalks, 2 Swiss chard colored, 2 green onions, 1 Bok choy,
350 g broccoli florets
Pepper, 2 tsp paprika, 2 tsp smoked paprika, salt
Cook the oat rice first in a small pot for 12 min. Drain and cool down. Cook the Beluga lentils for 25 min and drain and cool down. Chop all veggies.
In a large pot heat up the oil and toss all veggies in. Let them get a bit soft. After 6 min add the veg stock paste and the hot water. Season, but be careful with the salt. There is a lot in the veg stock paste. Reduce the heat to low, cover with a lid and cook for 15 min.
Take a stickblender and make a coarse soup. Add oat rice and lentil and cook for 5 min. Check the seasoning.
