Recipe | Red lentil soup with hazelnut and tomato pesto

Ingredients:

1 onion
1 garlic clove
1 carrot
3 tbsp olive oil
150 g red lentils
2 dried tomatoes in oil
1 tsp agave syrup
2 tbsp lemon juice
1 tsp sea salt

Pesto:

1/4 bunch of basil
1/4 bunch of oregano
40 g hazelnut kernels
2 tbsp hazelnut oil
3 sun-dried tomatoes

Here's how it's done:

Peel and roughly chop the onions, garlic, and carrots. Heat olive oil in a saucepan and sauté the onions, garlic, and carrots. Add the lentils and 900 ml water. Cook in a covered pan for 10 minutes. Then purée the onions with the tomatoes and agave syrup. Season to taste with lemon juice, sea salt, and chili.

For the pesto, finely chop the hazelnuts and roast them in a dry pan. Chop the tomatoes and mix them with the basil, oregano, hazelnut oil, and hazelnuts. Ladle the soup into a bowl and garnish with the hazelnut and tomato pesto.