Red Lentil Soup

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp plant oil
• 1 tsp red curry paste
• 150 g red lentils
• 400 g passata
• 600 ml Vegetable Broth
• Salt
• Lemon juice
• Cayenne pepper
• 2 Tomatoes
• chopped parsley (for garnish)
• 8 slices baguette
• 1 Garlic clove
• 2 Tomatoes
• Salt
• Pepper
• 2 tbsp olive oil

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Sauté in hot oil for 1-2 minutes until colorless. Briefly sauté the curry paste with the lentils, then add the tomatoes and broth. Cook gently for about 15 minutes, stirring occasionally; add more broth if needed. Season with salt, lemon juice, and cayenne pepper. Wash the tomatoes, halve them, remove the stems, and cut into wedges. Add to the soup and warm through.

2. 2.

   For the bruschetta, toast the baguette slices. Halve a garlic clove and rub it over the bread. Halve the tomatoes, remove stems, dice the flesh, salt and pepper. Brush the bread with olive oil and top with tomato cubes.

3. 3.

   Serve the soup in bowls, garnish with parsley, and serve the bruschetta on the side.