Description
Not difficult to prepare, thick, spicy and fragrant tomato soup.
Ingredients
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Lentils
100 g
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Leeks
100 g
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Celery root
100 g
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Curry
1 tsp
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Olive oil
2 Tbsp
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Broth
500 ml
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Tomatoes in own juice
500 g
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Salt
1 tsp
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Lemon juice
-
Greens
Cooking
Celery grate on a coarse grater and cut the leeks.
Fry the celery, onion and curry in olive oil.
In a pan mix washed grits, cracklings, broth and tomatoes, bring to a boil and cook for about 10 minutes until tender lentils.
Sprinkle with salt and taste for flavor, add a few drops of lemon juice and chopped parsley. I added a frozen mix of chopped herbs: Basil, oregano, rosemary, thyme and savory. In any case, here is perfect thyme.
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