Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 small onion (s), diced
- 2 large cloves garlic, diced
- olive oil
- 100 g lentils, red
- 400 ml water
- Vegetable broth, instant
- 1 tablespoon tomato paste
- 0.5 ½ lemon (s), juice from it
- salt and pepper
- Paprika powder
- Cumin powder
- Chilli, ground
- possibly mint
Print Recipe
Pin Recipe Instructions
- Wash the lentils until the water runs clear. Sweat the onion and garlic in the oil and deglaze with the water.
- Add the vegetable stock and the lentils. Bring to the boil briefly and then simmer for 15 minutes on a low level, stirring occasionally.
- Remove from the plate, stir briefly, add the tomato paste and puree with a hand blender. Add the lemon juice, then season and season to taste. Serve with bread.
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