Red lentil noodle soup

Ingredients for 4 servings:

• 250 g pasta (croissants)
• 250 g lentils (red and peeled)
• 200 g tomatoes (pureed)
• 1 shallot(s)
• 1 spring onion(s)
• 1 garlic clove(s)
• 1 bunch parsley, fresh (flat)
• 2 tbsp olive oil
• 1 tsp, heaped vegetable stock, granulated
• 1 bay leaf
• salt and pepper
• possibly sausages (cooked sausages)
• cheese, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious hearty

Place the sorted lentils in a pot and add enough water to cover them by about 5 cm. Add the bay leaf and granulated vegetable stock, bring to a boil, and simmer for about 10 minutes. Then remove the bay leaf and add a little salt to the lentils. Prepare a tomato sauce: Peel and finely chop the shallot and garlic clove. Finely slice the spring onion (leaving the white and green parts separate). Wash and dry the parsley, and chop it as well. Heat the olive oil in a deep pan, fry the shallot, the white spring onion rings, and the garlic. Add the passata and half of the parsley, season the sauce with salt and pepper, and simmer over low heat for about 10 minutes. Then add the tomato sauce to the cooked red lentils in the water, add the pasta shells, and add enough water to cover the pasta. Simmer the soup gently until the noodles are tender but still firm to the bite. Season to taste with salt and pepper, and perhaps more vegetable broth (a dash of soy sauce also tastes good). Finally, garnish with the remaining parsley and the green spring onion rings. If desired, you can also add finely chopped cooked sausages and grate some spicy cheese over them. Serve with a baguette and enjoy.