Lentil soup according to Hildmann

Ingredients for 2 servings:

• 250 g lentils
• 1 garlic clove(s)
• 4 bay leaves
• 60 ml olive oil
• 2 tbsp lemon juice, freshly squeezed
• 2 tomatoes
• 1 handful of parsley leaves
• Sea salt and pepper, black from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 55 minutes

vegan

Soak the lentils in 1 liter of cold water for at least 2 hours (preferably overnight). Peel the garlic and press it through a garlic press. Drain the lentils through a sieve, rinse briefly, and place them in a saucepan with 1 liter of fresh water, bay leaves, and garlic. Bring to a boil and simmer over medium heat for 30 minutes, stirring frequently. Then stir in about 35 ml of olive oil and season with lemon juice, salt, and pepper. Wash the parsley leaves, pat dry, and roughly chop. Wash the tomatoes and cut them into small pieces. Ladle the soup into bowls, top with the tomato pieces and parsley, and drizzle with the remaining olive oil.