Vegetarian lentil soup with smoked tofu

Ingredients for 4 servings:

• 750 g dried lentils
• 600 g potatoes, peeled and diced, waxy
• 2 carrots
• 1 slice(s) celeriac, finger-thick
• 1 leek(s)
• 2 tsp vegetable broth, granulated (organic)
• 1 tsp salt (Himalayan salt)
• 2 pinch(s) pepper, white
• 4 bay leaves
• 175 g smoked tofu
• 2 tbsp rapeseed oil
• 40 g butter
• 1 bunch of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Own creation

Place the lentils in a large pot with about 1.5 liters of water and simmer for about 45 minutes. Peel and dice the potatoes, celery, and carrots, then rinse under running water. Rinse the leek under running water, halve lengthwise, and finely slice. Place in a colander and rinse under running water. Place the vegetables in a pot. Season with the broth and bay leaves. Pour in enough water to cover everything. Bring to a boil. Close the pot and simmer for about a quarter of an hour. Meanwhile, add the rapeseed oil to a pan, finely dice the tofu, and fry over medium heat until golden brown. Add the cooked lentils and the broth to the vegetables. Add the fried smoked tofu and oil, and bring everything back to a boil. Add the butter to the pot and season with pepper and Himalayan salt. Wash the parsley, drain, and finely chop. Serve the soup on plates and sprinkle with parsley.