Lentil soup with Ebly by Martina

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• 200 g lentils, brown
• 500 ml vegetable stock
• 1 cup Ebly
• 2 carrots
• 1 can of tomatoes, 800 g
• 1 tsp marjoram, dried
• 150 g sausage (chorizo ​​or mini cabanossi)
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

from the pressure cooker

Peel and finely chop the onions and garlic and fry them in the oil. Add the lentils to the pot and top up with the stock. Close the lid and simmer for 6 minutes. Release the steam from the pot. In the meantime, peel and dice the carrots and add them to the pot along with the tomatoes, salt, pepper and marjoram. Cover and simmer for 4 minutes. Release the steam from the pot. Add the Ebly to the pot and simmer in the soup for 10 minutes. If it is too thick, add a little water. Chop the chorizo ​​and warm it in the soup. If you like, you can serve the soup with a dollop of sour cream. Tip: If you like, you can use 300g of potatoes instead of Ebly. Wash, peel and dice them and add them to the pot along with the carrots. The soup tastes great even without the sausage.