• 200 g Green lentils with tomato sauce
• 350 g tomato puree
• ¼ teaspoon of powdered chili pepper
• Water to taste
• Extra virgin olive oil to taste
• Salt to taste
Add a generous drizzle of extra virgin olive oil and a finely chopped garlic clove to a pan and heat up.
As soon as the garlic browns add the tomato puree, bring to the boil and add the lentils. Add a little water and leave to heat, add a dash of chili pepper. When the soup is ready, serve in soup bowls and garnish with a generous drizzle of extra virgin olive oil. Garnish with some finely chopped parsley.