Lentil risoni soup

Ingredients for 3 servings:

• 200 g lentils
• 110 g risoni (rice-shaped pasta)
• 1 ½ liters vegetable broth
• 2 ½ tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 piece(s) sugar cube
• 1 bay leaf
• salt and pepper
• curry powder
• nutmeg powder
• Caraway powder
• n. B. sausages

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Place the lentils in a large pot with half of the cold vegetable stock, the bay leaf, and the tomato paste, and simmer gently for about 20 minutes. Then pour in the rest of the vegetable stock and add the risoni and the remaining spices, the vinegar, and the sugar cubes. Let everything simmer gently for another 15 minutes. Stir frequently, as once the risoni are in the pot, you have to be careful that they don’t stick to the bottom of the pot. When the lentils and pasta have reached the desired consistency, serve the soup hot in deep bowls. Mild sausages make a great garnish, if desired.