Thick Lentil Soup with Thyme

Ingredients

• 300 g lentils
• 2 carrots
• 2 onions
• 2 Garlic cloves
• 2 tbsp Rapeseed oil
• 600 ml Vegetable Broth
• 1 bay leaf
• 2 handfuls thyme
• 1 Zucchini
• 2 bell peppers (red and green)
• 400 g passata tomato (canned)
• Salt
• ground cumin
• Cayenne pepper
• 2 tbsp fruit vinegar

Instructions

1. 1.

   Soak the lentils overnight in plenty of cold water.

2. 2.

   Peel and dice the carrots. Peel and finely chop the onions and garlic. Sauté the onion and garlic cubes in hot oil until translucent. Drain, rinse, and add the lentils to the pot. Add the carrots. Pour in the broth and add the bay leaf. Wash the thyme, shake dry, tie about half with kitchen twine. Add to the soup and simmer gently for about 20 minutes.

3. 3.

   Meanwhile wash, trim, and dice the zucchini and bell peppers. Stir them into the soup along with the tomatoes and cook gently for another 15 minutes. Add more broth if needed. Finally remove the thyme again and season the stew with salt, cumin, cayenne, and vinegar. Serve garnished with thyme.