Pentru aprox. 30 perisoare: o cana granulat de soia 1/4 cana orez 2 linguri condimente pentru tocatura (sau un amestec de cimbru uscat, boia dulce, sare, piper, pudra de usturoi) 1/2 legatura patrunjel, taiat fin o ceapa potrivita, taiata foarte fin 5 linguri faina de naut Granulele de soia se fierb conform indicatiilor de pe
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For 4-6 servings: 1 cup red lentils, well washed 2 cans  a 400 g  (diced of whole) tomatoes 2 onions, finely chopped 1 head of garlic, chopped 1 bay leaf 1 teaspoon rosemary 2 teaspoons oregano 1-2 tablespoons olive oil salt and pepper, to taste fresh basil, finely chopped (optional) Stir fry the onions and garlic, in olive
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For 6 servings: 500 g bruin lentils (not red!!) 500 g vegetables for soup (carrots, onions, parsnips, celery, potato, peas, cauliflower, etc.) 500 g ripe tomatoes, diced /  400 g can diced tomatoes 2 bay leaves 1 teaspoon paprika powder juice from 1-2 lemons, to taste 2 tablespoons olive oil 1 bunch lovage/dille salt and pepper, to
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For 3-4 servings: 450 g cauliflower, cut into pieces 1 large potato, cubed 1 onion, chopped fresh parsley, finely chopped olive oil, for garnish (optional) salt and pepper, to taste Cook the cauliflower, onion and potato  in 1 l water. When the vegetables are cooked  blend until smooth. Add salt and pepper to taste. Garnish with fresh parsley and a little
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For 6 servings: 1/2 kg beets (4 medium pieces), chopped 1 onion, chopped 1 carrot, sliced 1 potato, chopped 1 parsnip, sliced (optional) 1 bay leaf salt and pepper, to taste grated horseradish, to taste olive oil, to taste Put the beets in a soup pot  and add 1.5 l water. Cover and simmer for approx. 10 minutes.
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For 4-5 servings: 150 g red lentils 1 onion, chopped 5 carrots, sliced 3 cm ginger, chopped (or 1 1/2 teaspoon ginger powder) 1 tbsp. tomato paste 1  bay leaf salt and pepper, to taste patunjel, finely chopped lemon olive oil Wash the lentils thoroughly   and cook them  together with the onion, carrots, ginger and the bay leaf,
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For 6-8 servings: 1/2 kg sauerkraut, finely chopped 1 onion 2 carrots 1 parsnip 2 potatoes 1 celery or a little bit of celeriac a handful  frozen peas 1 can diced tomatoes  (400g) 1 bay leaf 10 peppercorns 1-2 tablespoons olive oil lovage (or parsley), finely chopped Cook the sauerkraut  together with the bay leaf and peppercorns  in 3
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For 4 servings: 750 g of tomato passata 1 1/2 cup water 2 red bell peppers 1 onion,  finely chopped 3 cloves garlic, finely chopped 1 tablespoon olive oil 1 1/2 teaspoon oregano salt and pepper, to taste fresh basil / parsley, finely chopped Wash the sweet peppers, dry with a kitchen towel and roast on the grill/oven,
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For 4-6 servings: 1 onion, finely chopped 2 large  leeks, sliced 3 medium potatoes, cubed 1 cup unsweetened soy milk 1 tablespoon olive oil salt and pepper, to taste parsley or chives, for garnish Heat the oil in a soup pan  and add the onion. Stir fry for about 2-3 minutes then add the leeks. Cover  and simmer for a
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For 6 servings: For the vegetable stock: 1 carrot 1 onion, cut into large pieces 1 parsnip 1/2 celeriac or 2 stalks celery, cut 2 potatoes, cut in half 2-3 bay leaves 10 peppercorns Put all ingredients in a soup pot  with  2 liters  water. When the vegetables are done remove them from the water (they can be served
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