Details
30 min
vegan
Method
Sauté onions and oil in a saucepan until translucent. Add the carrots, zucchini, bell pepper, chilli and garlic and sweat briefly. Then add the red lentils and also sauté until translucent.
Add the pizza tomatoes, stir in briefly and fill up with clear soup. Simmer everything until the lentils are soft. Add water or broth as desired.
Season with herb salt and cumin. Add mint or mint oil (1 drop is enough!), Stir in briefly, top with black sesame and serve
Ingredients
- water as you like (recommendation approx. 200 ml)
- 1 large onion, finely diced
- 4 tbp Rapunzel frying oil
- 2 carrots, finely diced
- 1 zucchini, finely diced
- 1 red pepper, finely diced
- 1 chili pepper, pitted and finely chopped
- 3-5 cloves of garlic, finely chopped
- 500 g Rapunzel red lentils
- 1 glass Rapunzel pizza tomatoes (330 g)
- 2-3 tbp Rapunzel vegetable bouillon
- Rapunzel herb salt
- ground cumin
- fresh mint leaves, chopped
or mint oil - black sesame
