Quick lentil soup

Ingredients for 2 servings:

• 3 handfuls of red lentils
• 5 m.-sized potatoes
• 2 medium-sized onions, diced
• 2 cloves garlic
• a few stalks of parsley
• some sage
• 2 sprigs rosemary, small
• 1 tsp balsamic vinegar, white
• 2 tbsp tomato paste
• Salt
• pepper
• e.g. broth, instant
• e.g. Worcestershire sauce
• 650 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Vegetarian

Sauté the diced onions in a little oil until translucent. Press the garlic through a press and saute, season with salt and pepper. Briefly roast the diced potatoes and deglaze with the water. Add the chopped herbs, vinegar, instant stock, and Worcestershire sauce to taste and bring to a boil. Cover, leave slightly ajar, and reduce the heat slightly. After 10 minutes, add the lentils and simmer for another 15-20 minutes, until cooked through. Be careful, lentils tend to stick, so stir occasionally! Finally, stir in the tomato paste and season to taste.