Egyptian red lentil soup

Ingredients for 4 servings:

• 300 g lentils, red
• 250 g tomatoes, fresh or from a can
• 2 tbsp oil
• 2 onions, diced
• 3 cloves garlic, chopped
• 1 bunch of spring onions
• e.g. salt and pepper
• n. B. Caraway powder
• 1 ¼ liters instant broth
• 1 Cabanossi
• 1 organic lemon(s), quartered slices and juice
• Parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

light summer soup

Wash the lentils thoroughly and cook in 500 ml of broth for about 10 minutes. Peel and quarter the tomatoes, add them, and simmer for 20 minutes. Meanwhile, heat the oil and sauté the diced onions, crushed garlic cloves, and finely chopped spring onions until translucent. Add everything to the lentils and season with salt, pepper, and caraway powder. Cook for about another 20 minutes. Top up with 500-750 ml of broth. Slice the Cabanossi and heat in the soup. Add the lemon juice and chopped parsley, and season again with salt and pepper. Garnish with quartered lemon slices.