Summary

Ingredients

• 200 g lentils, red
• 3 medium tomato (s)
• 1 medium carrot (s)
• 1 celery stalk (s)
• 1 large red pepper (s)
• 2 medium onion (s), red
• 2 cloves garlic)
• 5 g thyme
• 10 g iner root
• 1 bay leaf
• 4 teaspoons, heaped vegetable stock powder
• 2 tablespoon olive oil
• 1 liter water

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Instructions

1. Wash vegetables, peel the carrot. Cut into pieces with the tomatoes, celery and peppers. Peel and chop onions, garlic and ginger. Pluck the leaves from the thyme.
2. Heat olive oil in a saucepan and fry the onion, garlic, carrot, celery, bell pepper, ginger and bay leaf for 3 minutes over high heat. Add the tomatoes and thyme and fry for another 2 minutes over high heat. Then add the red lentils and the vegetable stock with the water, bring to the boil and cover the soup and simmer for 15 minutes.
3. Then remove the bay leaf and puree the soup with a hand blender. If desired, add salt and pepper to taste. But it is not necessary with good ingredients.
4. Approx. 150 Kcal. per serving.