Summary

Ingredients

• 500 g soup reens
• 1 clove garlic
• 3 chilli pepper (s) less depending on the variety, taste and habit
• 2 tablespoon olive oil
• 400 g plate lentils
• 1 tablespoon tomato paste
• 900 ml vegetable stock
• 1 teaspoon lemon juice
• 200 g smoked tofu
• 1 teaspoon curry
• 0.5 teaspoon ½ turmeric
• 1 cup sour cream
• salt and pepper

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Instructions

1. Peel the garlic and finely chop the soup greens together with the chilli peppers and parsley. Peel the soup greens or wash, clean and dice. Dice the smoked tofu.
2. Heat the olive oil in a large saucepan and sweat the prepared vegetables in it. Wash the lentils and sauté briefly in the saucepan, then pour in the broth and stir in the tomato paste.
3. Cook everything with the lid on over a medium heat for 35 minutes and then add the smoked tofu that has been diced in the meantime. Let cook for another 5 minutes. Tip: if you use natural tofu, it is best to marinate it a few hours beforehand.
4. Finally, season with lemon juice, curry, turmeric, salt and pepper. Depending on the type of lentils, a little vegetable stock may have to be added. When serving, splash a spoonful of sour cream with it.