Lentil Soup Oriental

Cook the lentils with the chopped vegetables (sweet potato, carrots and leek) for about 1 ½ l of vegetable soup for about 35 minutes. Add the grated ginger and spices.

Cut the tofu “Rosso” into cubes and fry lightly in oil all around with the diced bell bell pepper. Finally add to the soup, together with the chopped parsley.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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