Turkish lentilsoup

Details

30 min

vegan

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

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

Details

30 min

vegan

Rapunzel Products

Herb salt with 15% herbs & vegetables