Klare Suppe mit Linsen-Tofuknödel - Clear Soup with Lentil & Tofu Dumplings in a supper counter

Clear Soup with Lentil & Tofu Dumplings

This soup is the perfect starter for a hearty meal or simply a feel-good meal on a cold day.



Preparation Time

30 min.

Waiting Time

25 min.


4 Servings



  • 200 g Joya Organic Tofu Natural
  • 120 g cooked lentils
  • 0.5 piece/s onion
  • 2 piece/s garlic cloves
  • 1.5 tbsp marjoram
  • 1 tsp smoked paprika powder
  • 0.25 tsp ground white pepper
  • 0.5 tsp mustard powder
  • 0.5 tsp yeast flakes
  • 3 tbsp soy sauce
  • 6 tbsp plain flour
  • 1 tsp tomato puree
  • 0.5 tsp caraway
  • 0.5 tsp (smoked) salt


  • 3 tbsp chives


  • 2 l water
  • 1 tbsp cane sugar
  • 1 piece/s soup vegetables
  • 0.5 piece/s onion
  • 1 piece/s garlic cloves
  • 1 piece/s bay leaf
  • 3 piece/s juniper berries
  • 1 piece/s lovage
  • 1.5 tbsp salt


  1. For the soup, caramelize the sugar in a pan until it is brown (but not too dark). Deglaze with the water. Add the soup vegetables and spices, bring to a boil and simmer for 30 minutes.
  2. For the dumplings, put the Joya Organic Tofu and the lentils in a food processor or mixer. Saute the half onion and then add it to the mixer. Mix the mixture until it is a slightly coarse paste. Put the mixture in a bowl, sprinkle with the spices and mix well. Add the flour, fold the mixture and leave to rest for a short while. If necessary, knead briefly until it binds.
  3. Then take one tablespoon of the mixture and shape it into a dumpling using your hands.
    Linsen-Tofuknödel - 6 Lentil - Tofuballs an a board.
  4. Simmer the dumplings in some water for 7-9 minutes until they have become slightly bigger.
  5. Ladle the hot soup into a soup bowl with 1 to 2 dumplings and sprinkle some chives on top.

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