Lentil soup Italia

Ingredients for 2 servings:

• 800 ml mountain lentils, brown, from the can
• 1 ½ liters vegetable broth
• 1 stalk(s) leek
• 3 garlic cloves
• 4 m.-sized potatoes
• 3 m.-large carrot(s)
• 1 small celeriac
• 200 g tofu, deep-fried
• 4 tbsp olive oil for frying
• 1 tbsp pesto, red
• 1 tbsp tomato paste
• 1 tsp sambal oelek
• ½ tsp thyme, dried
• ½ tsp rosemary, dried
• 1 tsp salt (olive salt)
• 1 tsp paprika (tap de corti)
• 2 tbsp soy sauce
• 3 tbsp olive oil for frying
• 3 large onions

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

vegan

Peel and dice the garlic, potatoes, celery, and carrots. Wash and slice the leek. Dice the tofu. Heat the olive oil in a saucepan and fry everything together with the pesto and tomato paste for five minutes. Deglaze with the vegetable stock, add the lentils, and the remaining spices. Mix everything well and simmer gently with the lid on for 35 minutes. For the side dish, peel the onions, halve them, and slice them into strips. Heat the olive oil in a pan and fry the onions. After five minutes, add the soy sauce, fry on low heat for another 10 minutes, stirring occasionally. Season the soup to taste, plate up, and serve.