Lentil Soup with Falafel and Kibbeh

Ingredients:

• Bread Pugliese (Frozen, Fully Baked) - 4 slices
• Organic Lentils - 400g (1 packet)
• Celery - 100g
• Carrot - 100g
• Onion - 100g
• Extra Virgin Olive Oil (Casinetto) - 250ml
• Ready Cherry Tomato Pasta Sauce - 1 jar
• Fresh Rosemary - 50g
• Salt - to taste
• Black Pepper - to taste
• Beetroot Falafel (Frozen) - 1 piece
• Pumpkin Kibbeh - 1 piece

Instructions:

In a large saucepan, pour a drizzle of olive oil over medium heat.

Mince the celery, carrot, and onion, and add them to the saucepan. Cook until they become soft and translucent.

Stir in the cherry tomato pasta sauce and add a ladle of water to the mixture.

Pour in the lentils from the packet. Make sure they are well-rinsed before adding.

Cover the saucepan and let the lentils cook in the liquid until they are soft and tender, stirring occasionally.

Season the soup with salt and black pepper to taste.

In a separate pan, heat a little olive oil and cook the beetroot falafel and pumpkin kibbeh according to the package instructions until they are golden brown and crispy.

Once the lentils are cooked and tender, drizzle some extra virgin olive oil over the soup and garnish with fresh rosemary.

Serve the lentil soup hot, accompanied by slices of Bread Pugliese and the crispy falafel and kibbeh on the side or mixed into the soup as desired.

Enjoy your hearty and flavorful Lentil Soup with Falafel and Kibbeh!

Buon Appetito!