🍲 Lentil-Tomato Soup with Stuffed Peperoncini

Name: Lentil-Tomato Soup with Stuffed Peperoncini
Total time: 30 min
Yield: 4 servings
Ingredients: 1 red chili pepper; 2 red onions; 1 garlic clove; 3 tbsp olive oil; 0.5 tsp ras el-hanout; 1 pinch sugar; 200 g red lentils; 1 tsp –2 tsp ajvar (depending on heat and preference); 500 ml vegetable broth; 8 tomatoes; 1 bunch fresh cilantro; 200 g baby spinach; salt; freshly ground pepper; 80 g feta; 1 tsp heavy cream; 5 –6 green olives (pitted); 8 pickled peperoncini

379 kcal · 30 min · 4 servings

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Ingredients

1 red chili pepper
2 red onions
1 garlic clove
3 tbsp olive oil
0.5 tsp ras el-hanout
1 pinch sugar
200 g red lentils
1 tsp –2 tsp ajvar (depending on heat and preference)
500 ml vegetable broth
8 tomatoes
1 bunch fresh cilantro
200 g baby spinach
salt
freshly ground pepper
80 g feta
1 tsp heavy cream
5 –6 green olives (pitted)
8 pickled peperoncini

Instructions

1. Halve the chili pepper, remove the seeds, and cut it into thin strips.
2. Peel the onions and garlic and dice them very finely.
3. Heat the oil in a pot and sauté the chili, onions, and garlic until translucent over medium heat.
4. Add the spice mix Ras el-Hanout and sauté it briefly.
5. Sprinkle the sugar over the mixture and let it caramelize slightly.
6. Rinse the lentils under cold water and let them drain.
7. Add the lentils to the pot.
8. Stir in the ajvar (roasted pepper paste).
9. Pour in the broth.
10. Simmer the soup covered over medium heat for 15 to 20 minutes.
11. Mash the feta cheese in a bowl with a fork.
12. Stir the cream into the cheese.
13. Finely chop the olives.
14. Mix the olives into the cheese and cream mixture.
15. Drain the peperoncini.
16. Remove the stem base from each peperoni.
17. Hollow out the peppers.
18. Fill the peperoncini with the cheese mixture.
19. Score the skin of the tomatoes in a cross shape at the bottom.
20. Pour boiling hot water over the tomatoes.
21. Let them stand for one minute.
22. Shock them in cold water.
23. Peel off the skin.
24. Quarter the tomatoes.
25. Remove the core.
26. Cut the flesh into fine cubes.
27. Pick the coriander leaves off the stems.
28. Finely chop the coriander leaves.
29. Select the spinach and remove the stems.
30. Cut the leafy greens into coarse strips.
31. Set aside some spinach strips and tomato cubes for garnish.
32. Stir the remaining spinach into the soup.
33. Season the soup with salt and pepper.
34. Ladle the soup onto plates or deep bowls.
35. Sprinkle the reserved spinach strips and tomato cubes over the soup.
36. Garnish the dish with fresh coriander greens.
37. Serve the stuffed peperoncini alongside.

Nutrition per serving

kcal: 379
Protein: 19 g · Fett/Fat: 21 g · Carbs: 28 g