Summary

Ingredients

• 250 g pasta, (croissants)
• 250 g lentils, (red and peeled)
• 200 g tomato (s), (strained)
• 1 shallot (s)
• 1 spring onion (s)
• 1 clove garlic
• 1 bunch parsley, fresh (smooth)
• 2 tablespoon olive oil
• 1 teaspoon, heaped vegetable broth, grained
• 1 bay leaf
• salt and pepper
• possibly sausages, (cooked sausages)
• Cheese, grated

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Instructions

1. Put the selected lentils in a saucepan and pour so much water that they are about 5 cm high covered with liquid. Add the bay leaf and the grained vegetable stock, bring to the boil and cook for about 10 minutes. Then take out the bay leaf and add a little salt to the lentils.
2. Now prepare a tomato sauce:
3. Peel and finely chop shallot and clove of garlic. Cut the spring onion into fine rings (leave the white and green parts separated), wash, dry and also chop the parsley. Heat the olive oil in a deep pan, fry the shallot and the white spring onion rings and the garlic in it. Now add the tomatoes and half of the parsley, season the sauce with salt and pepper and simmer for about 10 minutes on a low heat.
4. Then add the tomato sauce to the cooked red lentils in the water, add the croissant noodles and pour in enough water to cover the noodles. Let the soup simmer gently until the noodles are soft but still firm to the bite. Season with salt and pepper, possibly more vegetable stock to taste (a dash of soy sauce also tastes good).
5. Garnish with the remaining parsley and green spring onion rings.
6. If you wish, you can also add small cooked sausages and rub spicy cheese over them.
7. A baguette with it and enjoy your meal.