Red Lentil Soup Albert

Ingredients for 6 servings:

• 200 g lentils, red
• 3 m.-large tomato(s)
• 1 m.-sized carrot(s)
• 1 stalk(s) celery
• 1 large bell pepper(s), red
• 2 m.-large onion(s), red
• 2 garlic cloves
• 5 g thyme
• 10 g ginger root
• 1 bay leaf
• 4 tsp, heaped vegetable stock powder
• 2 tbsp olive oil
• 1 liter of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the vegetables and peel the carrot. Cut it into pieces along with the tomatoes, celery, and bell pepper. Peel and finely chop the onions, garlic, and ginger. Pick the leaves off the thyme. Heat olive oil in a saucepan and sauté the onion, garlic, carrot, celery, bell pepper, ginger, and bay leaf for 3 minutes over high heat. Add the tomatoes and thyme and sauté for another 2 minutes over high heat. Then add the red lentils and vegetable stock with the water, bring to a boil, and simmer the soup, covered, for 15 minutes. Then remove the bay leaf and puree the soup with a hand blender. Season with salt and pepper if desired. However, this is not necessary with good ingredients. Approx. 150 kcal per serving.