Red lentil soup

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3.8 12
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 400 g cherry tomatoes
  • 2 Garlic cloves
  • 1/2 bunch Sage
  • 3 TABLESPOONS Oil
  • 7-10 Tbsp Sugar
  • 250 g red lentils (about 10 minutes cooking time)
  • 2 TABLESPOONS Tomato paste
  • 1 1/2 l vegetable stock (for example, from F48677)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2-3 TEASPOONS dark balsamic vinegar

Directions

  1. 1

    Wash and quarter the tomatoes. Peel garlic and chop finely. Wash sage and shake dry. Pluck the leaves from the stalks and cut into fine strips

  2. 2

    Heat the oil in a pot. Sauté the garlic, tomatoes and 1 teaspoon sugar in it. Add the lentils, 2/3 sage and tomato paste, sauté briefly. Add broth and tomatoes, cover and cook for about 10 minutes

  3. 3

    Season soup with salt, pepper and a little vinegar. Arrange the soup, sprinkle with the remaining sage

Nutrition Facts

KCAL
320 kcal
CARBS
37 g
FATS
9 g
PROTEINS
17 g