Red Lentil Soup

Ingredients

• 250 g red lentils
• 1 stalk Celery
• 2 carrots
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 600 ml Vegetable Broth
• 400 g diced tomatoes (canned)
• 1 bay leaf
• 1 splash Lemon juice
• Salt
• Pepper

Instructions

1. 1.

   Wash the lentils in hot water and drain them in a sieve. Wash, trim and dice the celery. Peel and dice the carrots. Peel and finely dice the onion and garlic. Sauté both with the celery and carrots in hot oil for 1-2 minutes until colorless. Briefly sauté tomato paste and deglaze with vegetable broth. Add tomatoes, bay leaf and lentils, stirring occasionally, and let simmer gently for about 20 minutes; add more broth if needed.

2. 2.

   Season with lemon juice, salt and pepper and serve.