Soupe paysanne tout-en-un (ragoût de légumes)

Ingrédients

• 1-2 tbsp olive oil (or other vegetable oil for frying)
• 8.8 oz vegan ground beef (from the refrigerated section, see notes* for alternatives)
• 1 large onion (diced)
• 2-3 cloves of garlic (chopped)
• 3 tbsp tomato paste
• 1/2 cup red wine (optional)
• 17.6 oz potatoes (cut into bite-sized pieces)
• 2 carrots (diced)
• 2 bell peppers (cut into bite-sized pieces)
• 1/2 cup red lentils
• 3 1/4 cup vegetable broth (or more to desired consistency)
• 2 tsp dried herbs (mixture of thyme, rosemary, oregano)
• 2 tsp paprika powder sweet
• 1 tsp paprika powder spicy
• salt and pepper (to taste)
• 2 bay leaves (optional)
• fresh parsley and thyme

Préparation

1. 1

   --- *Note: Feel free to check out the recipe video + step-by-step pictures at the top of the post! ---

2. 2

   First, peel and wash the potatoes and cut into bite-sized cubes. Also wash the bell pepper and cut into small cubes, removing the seeds. Peel the onion and chop finely.

3. 3

   Heat some olive oil in a large pot and cook the vegan ground beef until crumbly. Add onions and sauté for 2 minutes until translucent. Then add garlic and tomato paste and sauté for further 30 seconds. Then pour in red wine and cook briefly until reduced.

4. 4

   Now add potatoes, carrots and bell peppers and sauté for about 1-2 minutes. Put the lentils into a fine-meshed sieve and rinse under running water. Then add to the pot along with the spices and stir to combine. Pour in the vegetable broth, add bay leaves and cook the stew for about 20 minutes until the potatoes and lentils are tender. Then taste and adjust seasonings if needed, and remove the bay leaves. (If you like the stew a bit thicker, make a slurry by stirring 2 tsp of cornstarch in a little water, then stir into the stew and bring to a boil).

5. 5

   Garnish with parsley and thyme and enjoy!