500 g tomatos
150 g french green lentils, cooked
2 tbsp oil
2 gloves garlic
1/8 fresh chili pepper
5 dl water
1 tsp rosemary
1 tsp black salt
1 tbsp tomato paste
2 carrots

Shred carrots and put aside. Chop tomatos, garlic
and chili pepper. Heat oil in a skillet over medium
heat and roast garlic, rosemary and chili pepper until
the garlic is golden brown. Add water, tomatos, salt,
beans and tomato paste and let stew for about 10
minutes. Purree soup with a hand held mixer and add
carrots and serve garnished with a sprinkle of black
salt.

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