Ingredients
Base:
- 150 g brown lentils (uncooked, washed)
- 1 tbsp olive oil or rapeseed oil
- 1 large onion, finely diced
- 2 cloves of garlic, finely chopped
- 1 red bell pepper, cut into small cubes
- 1 medium carrot, sliced or diced
- 1 small piece of leek or 1 stalk of celery (optional), sliced into rings
- 1 can of chopped tomatoes (approx. 400 g) or 3 fresh, diced tomatoes
- 1–1.2 l vegetable broth (depending on how thick you like the soup)
- 1 handful of fresh spinach (approx. 50 g)
- 1 tsp tomato paste
Spices & Herbs:
- 1 tsp sweet paprika powder
- ½ tsp cumin (ground)
- 2 ml jamu:MAGIC (optional)
- 1 bay leaf
- Salt & pepper to taste
- 1–2 tsp lemon juice or balsamic vinegar to round off the flavor
- Fresh herbs: parsley or coriander for sprinkling
For the bowl feel / toppings:
- 1 small handful of roasted nuts or seeds (e.g., pumpkin seeds, sunflower seeds, almond slivers) or one of our sprouted vitality mixes.
- 2 tbsp plant-based yogurt or crème fraîche (optional)
- A little good olive oil for drizzling
- Fresh sprouts or cress (optional)
Preparation:
- Wash the lentils. Finely chop the onion, garlic, bell pepper, carrot, and leek/celery. Wash the spinach and roughly chop it.
- Heat the oil in a pot. Sauté the onion until translucent, then briefly fry the garlic. Add the bell pepper, carrot, and leek/celery and sweat for 3–5 min.
- Stir in the tomato paste and roast briefly. Add the paprika powder, cumin, and smoked paprika powder, and roast briefly again.
- Add the lentils, chopped tomatoes, and vegetable broth (plus the bay leaf). Bring to a boil, then simmer over low heat for approx. 25–30 min. until the lentils are soft. Add a little water/broth if necessary.
- Fold in the spinach and jamu:MAGIC and cook for another 2–3 min. Remove the bay leaf. Season with salt, pepper, and lemon juice or balsamic vinegar.
- Toast the seeds/nuts in a pan without fat. Pour the soup into bowls and top with yogurt, roasted seeds, fresh herbs (optional sprouts & olive oil).
