Lentil soup with tahini

Lentil soup with tahini, carrot, tomato and plume cabbage soup, enhanced with a tahini sauce, is a vegetarian and without gluten fundamental course.

• 2carrots
• 1onion
• 1 tablespoon of olive oil
• ½ tsp of Curcuma
• 120 g of red lentils
• 1 box of 400 g chopped peeled tomatoes
• 8 dl of vegetable broth aha! gluten and lactose-free
• 100 g of feather cabbage or spinach
• Pepe
• 2 tbsp of tahini (sesame paste)
• 4 tbsp of lemon juice

Halve the carrots and cut them into oblique slices. Finely chop the onion. Heat the oil and let the onion dry. Let the carrots wilt briefly with the turmeric and lentils. Pour the tomatoes with the sauce and broth. Bring to the boil, reduce the heat and allow the lentils to simmer for approx. 15 minutes. Clean the cabbage and cut the leaves into thin strips. Add them to the soup 5 minutes before finishing cooking and let it simmer. Season with pepper. Mix the tahini with the lemon juice and a little water until you get a creamy sauce then spread it over the soup. You may be interested to read oatmeal yoghurt cups recipe/ Moroccan coffee with the cinnamon recipe

Serve with chopped cilantro or parsley.