Tunnel Soup with Exit

Ingredients

• 300 g red lentils
• 2 onions
• 2 carrots
• 2 celery stalks
• 2 cloves garlic
• 1.5 liters vegetable stock
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 8 eggs
• 1 bunch fresh parsley
• 3 tablespoons olive oil
• salt and pepper

Method

1. Boil the eggs hard for 8-9 minutes, rinse with cold water and peel.
2. Chop the onions, dice the carrots and celery, finely chop the garlic.
3. Heat olive oil in a large pot. Sauté onion, carrot, celery and garlic for 5 minutes.
4. Add cumin and paprika, fry for 1 minute.
5. Add lentils, bay leaves and stock. Bring to a boil, simmer for 25 minutes.
6. Remove bay leaves. Coarsely blend the soup with a stick blender. Season with salt and pepper.
7. Halve the eggs lengthwise. Spoon the soup into a large bowl.
8. Arrange the halved eggs in a row, slantwise in the soup, forming a tunnel shape.
9. At the end of the tunnel, place a heap of parsley as the 'exit'.

Serving notes

• Serve with flatbread or naan for extra comfort.
• Let guests scoop through the 'tunnel' themselves.