Red lentil soup with Rosso Tofu

Ingredients for 4 servings:

• 50 g tofu, natural
• 1 tbsp pesto rosso, vegan
• 1 tbsp olive oil
• 1 onion(s)
• 2 carrots
• 1 red bell pepper(s)
• Vegetable broth for 1 L water
• 1 liter of water
• 4 tbsp lentils, red
• 1 tbsp tomato paste, hot
• salt and pepper
• Herbs of Provence
• Basil, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple, vegetarian, vegan, WW

Dice the tofu and marinate with 1 tablespoon of pesto rosso. Let it marinate for at least 1 hour. Meanwhile, finely chop the red bell pepper, carrots, and onion. Heat 1 tablespoon of olive oil in a wok and fry the red bell pepper, carrots, and onion for about 5 minutes. Add the vegetable stock, red lentils, and tomato paste, and sauté everything for 1 minute. Deglaze with the water and season with salt, pepper, and Provençal herbs. Cover and simmer the soup for about 15-20 minutes. Depending on your taste, the soup can also be simmered uncovered; this will thicken it. After about 10 minutes, fry the marinated tofu in a pan without oil until it browns. Finely chop the fresh basil. Serve the soup with tofu cubes and garnish with basil. This recipe has about 6-7 WW points, depending on the amount of tofu/pesto used.