Herbal Ragout with Red Lentils Puree

Cut out the stalks of the tomatoes, scald tomatoes with boiling water, quench, peel, core and cut into pieces about 2cm in size.

Put on the water for the lentils, bring to the boil, cook the lentils in it for 12 minutes without salt. Meanwhile, peel and dice the onions, peel the garlic and cut into thin slices. Clean the herb char and cut into pieces approx. 2 cm in size. Wash parsley and rosemary, shake dry, pluck leaves or needles and chop.

Drain the lentils when they are soft and collect some lentil water. Mix the lentils with the soy cream, paprika and turmeric, puree and season with salt and pepper. Keep the puree warm.

Fry the mushrooms in a pan over high heat for approx. 2 minutes without fat, toss through them. Now add the oil, onions and garlic and sauté for another minute while stirring, season with salt and pepper. Now pour in the vegetable stock and let it reduce for 1 minute over high heat. Now add the tomatoes and herbs. Bring to the boil again and let it boil down a little. Now it can be served.