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all recipes
Soup
Turkish lentilsoup
Details
30 min
vegan
print
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
print
Turkish lentilsoup
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
Turkish lentilsoup
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
print
Turkish lentilsoup
Rapunzel Products
Red lentils
Pizza tomatoes
Frying oil
Vegetable bouillon
Herb salt with 15% herbs & vegetables
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