Spanish Lentil Soup (Sopa de Lentejas)

1. Finely chop the onion and leek and mince the garlic.
2. Heat some oil to medium heat using a large pot. Add the onion and leek and when they start to soften, add the minced garlic and the spices, and stir until fragrant.
3. Finely chop the carrots, fresh tomatoes, and green beans and add to the pot. Stir well, cook for a couple of minutes,
4. Add a little water to deglaze the pan if needed.
5. Add the lentils, and combine well with the rest of the ingredients.
6. Pour the vegetable stock, bring to a simmer, and leave cooking for about 20 minutes.
7. Add the potatoes and keep cooking until the lentils and potatoes are tender.
8. Drizzle some white vinegar to enhance the flavors and serve with some bread or pan-fried tofu.

Tofu

1. To prepare the tofu, drain any excess water and cut it into small cubes.
2. Using an airtight container, marinade with soy sauce, sweet paprika, and maple syrup. Mix well (shake the airtight container) and leave for about 10 minutes.
3. Add some oil to a non-stick pan and cook until the tofu cubes are golden brown.
4. Serve on top of the Lentil Soup