Red lentil soup

Name: Red lentil soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g cherry tomatoes; 2 Garlic cloves; 1/2 bunch Sage; 3 TABLESPOONS Oil; 7-10 Tbsp Sugar; 250 g red lentils (about 10 minutes cooking time); 2 TABLESPOONS Tomato paste; 1 1/2 l vegetable stock (for example, from F48677); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TEASPOONS dark balsamic vinegar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g cherry tomatoes
2 Garlic cloves
1/2 bunch Sage
3 TABLESPOONS Oil
7-10 Tbsp Sugar
250 g red lentils (about 10 minutes cooking time)
2 TABLESPOONS Tomato paste
1 1/2 l vegetable stock (for example, from F48677)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TEASPOONS dark balsamic vinegar

Directions

1
Wash and quarter the tomatoes. Peel garlic and chop finely. Wash sage and shake dry. Pluck the leaves from the stalks and cut into fine strips
2
Heat the oil in a pot. Sauté the garlic, tomatoes and 1 teaspoon sugar in it. Add the lentils, 2/3 sage and tomato paste, sauté briefly. Add broth and tomatoes, cover and cook for about 10 minutes
3
Season soup with salt, pepper and a little vinegar. Arrange the soup, sprinkle with the remaining sage