Soak the lentils in the water for one night.
Rinse and clean the vegetables. Cut the leek into fine rings. Coarsely grate the celery and carrots. Chop the onion finely. Bring the lentils to a boil and add the vegetables and the paradeis pulp. Cook for about 15 minutes. Add the stock cube, marjoram and thyme and simmer for a few more minutes. Finely crush the garlic and add to the vegetables with the butter and red wine. Season with paprika and herb salt and sprinkle with the kitchen herbs.
Swelling time 10 hours, preparation time half an hour, cooking time 20 min.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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