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🍽️ Crispy Falafel in Spicy Lentil Soup

627 kcal · 30 min · 4 servings

Ingredients

• falafel 250 g
• onions, yellow 2 pcs
• garlic cloves 3 pcs
• cilantro, fresh 10 g
• lemons 1 pcs
• oil 3 tbsp
• lentils, red 200 g
• vegetable broth 400 ml
• tomatoes, pureed 400 g
• cumin pinch
• pepper, black ground pinch
• vegan fresh spread, plain 150 g
• salt pinch
• sugar pinch
• soy yogurt 4 tbsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Line a baking tray with baking paper.
3. 3. Distribute the falafel balls evenly on the tray.
4. 4. Bake the falafel for about 10 minutes until golden brown.
5. 5. Halve the onions and remove the skin.
6. 6. Dice the onions into small pieces.
7. 7. Peel the garlic.
8. 8. Finely chop the garlic.
9. 9. Wash the coriander thoroughly.
10. 10. Shake the coriander dry.
11. 11. Chop the coriander coarsely.
12. 12. Halve the lemon.
13. 13. Squeeze the juice from the lemon.
14. 14. Heat oil in a pot over medium heat.
15. 15. Fry the onions and garlic for about 3 minutes.
16. 16. Add the red lentils to the pot.
17. 17. Fry the lentils along with the mixture for about 3 minutes.
18. 18. Deglaze the mixture with vegetable broth.
19. 19. Add the pureed tomatoes.
20. 20. Sprinkle cumin and pepper into the soup.
21. 21. Simmer the soup for about 10 minutes with the lid closed.
22. 22. Stir the vegan spread into the soup.
23. 23. Season the soup to taste with salt, sugar, and lemon juice.
24. 24. Let the soup cool down for about 5 minutes.
25. 25. Divide the soup among deep plates.
26. 26. Add one tablespoon of soy yogurt to each serving.
27. 27. Place the falafel on top of the soup.
28. 28. Garnish the dish with fresh coriander.
29. 29. Serve the soup immediately and enjoy your meal.

Nutrition per serving

• kcal: 627
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 78 g