Hey ho, it’s carnival Monday, Rosenmontag, and the Rhineland is celebrating with costumes, parades and a lot of dancing on the street. Over here I enjoy the sunshine and a colourful bowl of soup. Sometimes it’s got to be a good old traditional comfort food. I love a stewed soup and minestrone is on top of my list.
I had not eaten algae until about two and a half years ago. Back then I had it as a side with onion and lentils. The taste is unique and I loved it so much that I bought some dried algae and make that dish as a meal every now and then. So why not pair it with more veggies and make a soup out of it?
Said and done. Also it is very easy to make this vegan. While I usually top minestrone off with some grated parmesan, this one is seasoned with yeast flakes. The taste is quite different but nevertheless comforting.
Lentil & algae minestrone
1 bulb of fennel
2 big carrots
5 tbsp red lentils
3 tomatoes, diced
1 handful spinach leaves
3 tbsp dried algae
Peel the onion and carrots, clean the fennel, dice those veggies and saute them while you peel the potatoes. Dice those as well and add them to the fennel and carrot cubes. Add water until the veggies are covered and bring to boil.
Add the lentils and let this mixture simmer until the potatoes are cooked. For the last couple of mintutes cooking add diced tomatoes, a handful of baby spinach leaves and algae, turmeric and salt to your taste. Once the spinach has wilted a little it’s ready to be served.
Serve hot and top with some yeast flakes.
I loved it! And now: Helau or Alaaf and back to celebrating!