Blockade Broth

Ingredients

• 2 onions
• 2 cloves garlic
• 2 red chili peppers
• 2 large carrots
• 1 red bell pepper
• 400 g diced tomatoes (canned)
• 150 g red lentils
• 1.2 liters vegetable stock
• 4 eggs
• 1 lemon
• 2 tbsp olive oil
• salt and pepper to taste

Method

1. Chop the onions and finely chop the garlic.
2. Slice the red chili peppers (remove seeds for less heat).
3. Peel the carrots. Cut 1.5 carrots into long thin strips (for the blockade), dice the rest.
4. Dice the bell pepper.
5. Heat olive oil in a soup pot and sauté onion, garlic, and chili for 3 minutes.
6. Add diced carrot and bell pepper, fry for 2 minutes.
7. Add diced tomatoes and lentils. Pour in the stock and bring to a boil.
8. Let the soup simmer for 25 minutes until the lentils are cooked.
9. Meanwhile, hard-boil the eggs (10 minutes), peel and halve them.
10. Season the soup with salt, pepper, and juice of half a lemon.
11. Roughly blend the soup with a stick blender (leave some texture).
12. Divide the soup over 4 deep plates.
13. On each plate, lay 2 egg halves and 2-3 carrot strips in a row across the middle, like a blockade of ships.

Serving notes

• Garnish with an extra lemon slice for a sharp touch.
• Serve with bread for extra substance.