Yellow lentil soup with pepperoni threads

Ingredients for 2 servings:

• 120 g lentils, yellow, dried
• 400 g water
• 100 g dry white wine
• 10 g beef broth powder
• 2 m.-large tomato(s)
• 1 medium-sized potato(s), waxy
• 4 small onions, red
• 3 medium-sized garlic cloves, fresh
• 1 small chili, green
• 1 Pepper, red, long, mild
• 3 tbsp extra virgin olive oil
• 2 bay leaves, dried
• 3 sage leaves, dried
• 1 pinch of cardamom powder
• 1 pinch of nutmeg, freshly grated
• 1 tsp rosemary, fresh or frozen
• 1 tsp lovage
• 5 cm cinnamon stick(s)
• 1 tsp, heaped tapioca flour
• 2 tbsp sherry, medium-dry
• 2 tbsp celery leaves
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash the yellow lentils and drain well. Wash the tomatoes, remove the stems, skin, quarter, deseed, and halve crosswise. Peel the potatoes, halve lengthwise, and then cut each half into thirds lengthwise and crosswise. Trim both ends of the onions and garlic cloves, peel, and finely chop. Wash the small green chilies and slice them crosswise thinly. Leave the seeds on and discard the stems. Remove the stems from the bell peppers, wash them, halve lengthwise, open them up, deseed, and slice them crosswise into thin strands. Heat the olive oil in a 2-liter covered casserole dish, add the onions and garlic cloves, and sauté thoroughly. Deglaze with the water and dissolve the beef stock. Add the yellow lentils along with all the ingredients, from tomatoes to chilies, and the spices. Simmer with the lid on for 20 minutes. Add the white wine and the bell pepper strands. Remove the cinnamon stick. Simmer for another five minutes. Meanwhile, combine the tapioca flour with the sherry and stir into the lentil soup. Simmer for another two minutes, stirring. Remove from heat, divide among serving plates, garnish, and serve warm with white bread.