Vegan lentil soup

Ingredients for 2 servings:

• 100 g lentils, red
• 5 tbsp tomato paste
• 1 onion(s)
• 1 small garlic clove(s)
• 700 ml water
• 2 tsp vegetable broth, instant
• 125 g smoked tofu
• olive oil
• 1 tbsp soy sauce
• lemon juice
• some curry powder
• cumin
• pepper
• Tabasco or chili powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

super fast and easy

Sauté the finely chopped onion in a pan with olive oil (it’s okay if it browns a bit, it adds a nice flavor). Then add the tomato paste, finely chopped garlic, and lentils. Sauté everything briefly and deglaze with the water. Season to taste with a little curry, cumin, pepper, and a dash of lemon juice. Be careful with the cumin; it’s very strong! Season more if desired. Spice it up with Tabasco or chili powder to taste. Important: Add salt only at the end, otherwise the lentils won’t soften. Bring everything to a boil and briefly puree with an immersion blender. Simmer for 10-15 minutes. Meanwhile, cut the smoked tofu into small cubes and add it at the end (the soup is also delicious without tofu). Season to taste with the instant vegetable broth and soy sauce. Baguette tastes great with it, but I usually eat the soup on its own. Note: This recipe is my absolute favorite lunch! The preparation is quick and easy, the result is delicious, light and healthy.