Vegan lentil soup

Ingredients for 2 servings:

• 70 g dried tomatoes
• 80 g onion(s), red
• 3 garlic cloves
• 95 g lentils, red
• 3 tbsp olive oil
• 1 tsp cumin
• 1 tsp cinnamon powder (Ceylon cinnamon)
• ½ tsp cayenne pepper
• 1 liter Mediterranean vegetable broth
• 1 bay leaf
• 1 tbsp lemon juice
• 10 basil leaves
• ½ tsp sambal oelek
• ½ tsp sea salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the sun-dried tomatoes into thin strips. Peel and finely dice the onions and garlic. Heat the olive oil in a saucepan and sauté the onions and garlic until translucent. Sprinkle with cumin, cinnamon, and cayenne pepper. Wash and drain the lentils. Add the lentils and sun-dried tomatoes to the pan and stir-fry. Add the vegetable stock, bring to a boil, and then simmer over low heat for 30 minutes. Remove the bay leaf and blend everything until smooth. Add the lemon juice and chopped basil leaves. Season to taste, arrange, and serve. https://www.vegan-cooking-with-thalija.de/archive/945