Ingredients
- ½ onion, chopped
- 1 small shallot, chopped
- 1 garlic clove, minced
- 1 celery stalk, chopped
- 1 carrot
- 200 to 300 ml of vegetable stock
- 200 g of cooked tomatoes, chopped
- 20 g of coral lentils
- 1 tbsp of balsamic vinegar
- 1 pinch of sugar
- ½ tsp of dried oregano
- 1 sprig of fresh basil
- Salt
- Pepper
- Olive oil
- 3 tbsp of chickpeas, cooked
- 1 tsp of Indian curry paste
- 1 pinch of nigella seeds
Instructions
Peel the carrot and cut it into small cubes. In a saucepan, heat a drizzle of olive oil and sauté brown the garlic and the shallot for 3 minutes. Add the celery and carrot and cook for 5 minutes, stirring regularly. Pour in the vegetable stock, tomatoes and coral lentils. Bring to a boil, cover and simmer for 15 to 20 minutes or until vegetables are tender. Season the soup with balsamic vinegar, sugar, oregano, salt and pepper, add a few basil leaves and mix. Malwina's tip: if the soup is too thick, add more vegetable stock. In a frying pan, heat a little olive oil. Add the chickpeas and curry paste and sauté for 2 to 3 minutes, stirring regularly. Set aside. Pour the soup into the MB Warmer heating bento box, add the chickpeas on the top and sprinkle with a few basil leaves and nigella seeds. Reheat on program 1 (15 minutes) before eating.
