John Myers
Ingredients for 1 servings:
- 3 tomatoes, approx. 200 g
- 1 bell pepper(s), yellow
- 150 ml water
- 75 g lentils, red
- some salt
- some sugar
- 4 basil leaves for garnish
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes
Quickly made with fresh ingredients
Remove the stems from the tomatoes, halve them, and puree them finely in a blender. Remove the stems, the light-colored middle walls, and the seeds from the bell peppers, and cut them into small pieces. Place the water and tomato puree in a saucepan and bring to a boil. Add the lentils and the bell pepper pieces with a little salt and sugar, to taste. Bring back to a boil and cook for about 8-10 minutes until al dente. Season the soup again to taste (tip: if you like it spicier, add a little more chili or pepper). Ladle the soup into a bowl or plate and serve garnished with the finely chopped basil leaves.
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