Smoky Tomato and Lentil Soup Recipe
Organic Tomato and Lentil Soup Recipe
Servings
4-6
servingsPrep time
10
minutesCooking time
25
minutesPeppery and slightly spicy, goes really well with a bowl of rice.
Ingredients
100g Eryngii mushroom, sliced
1 large brown onion, finely diced
2 cloves garlic, finely chopped
200g brown lentils
1 cube of NaturGreen vegetable broth
2tbsp Sonnentor Paprika Sweet
1.5 tsp Sonnentor Smokey Seasoning
freshly grounded Sonnentor Black Peppercorns
a handful of fresh spinach, roughly chopped
a handful of fresh parsley, finely chopped
1000ml of filtered water
Directions
- Heat the olive oil in a large pot, add in the sliced eryngii mushroom and cook until golden brown and crispy. Season with some salt and pepper.
- Once the mushrooms start to turn golden, tip in the onions and saute until it turns translucent.
- Add garlic, quickly followed by lentils and paprika.
- Then add in water, tomato puree and vegetable broth. Bring it up to a boil.
- Stir continuously and after a couple of minutes, cover the lid and let it simmer until the lentils are cooked. Gently stir every 6 minutes to avoid lentils from sticking to the pot.
- Once the lentils are soft, season the soup generously with Sonnentor smokey seasoning and black pepper.
- Add in the handful of chopped parsley.
- Serve with a side of sourdough bread and chopped spinach while hot.
Notes
- For a spicy twist, add Sonnentor fennel or coriander together with Emile Noel Harissa.