Summary

Ingredients

• 1 zucchini
• 2 tomato (s)
• 2 onions)
• 2 cloves garlic
• 1 liter water
• 5 tablespoon vegetable stock, grained
• 5 pinches tomato paste
• 3 pinches paprika pulp
• 2 pinch (s) Sambal Oelek
• 1 bag / s lentils, red, peeled
• 1 glass white beans (or kidney beans as an alternative)
• 3 potato (s)
• salt
• Cayenne pepper
• sugar
• thyme
• rosemary
• herbs Provence
• cornstarch
• some parsley, chopped

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Instructions

1. Wash or peel the zucchini, tomatoes, onions and potatoes and cut into small cubes. Peel the clove of garlic and, because of the flavor, do not dice it, but press it in the garlic press.
2. Put the zucchini, tomatoes, onions and garlic cloves in a saucepan with boiling water (if necessary, add a carrot to taste). Let it cook for about 10 minutes and then let it cook on a low flame. Add the vegetable stock, the tomato and pepper pulp and the sambal oelek to the water. Let simmer for another 5 minutes. Add salt, cayenne pepper, thyme and rosemary. Season to taste with sugar and herbs of Provence. Add the potato cubes and simmer for about 5 minutes. Then add the red lentils (note the cooking time on the bag, it usually takes about 10 minutes). Then add the beans from the glass (do not need to cook anymore, just warm up).
3. Now simmer until the starch in the potatoes, lentils and beans has developed (takes about 10-15 minutes). Then, if necessary, thicken with cornstarch and season with the spices at the end (pay particular attention to the ratio of sugar and acid).
4. Serve sprinkled with a little chopped parsley.
5. Note: This soup - almost a stew - is made without fat.