Indian red lentil soup

Ingredients for 4 servings:

• 250 g lentils, red
• 1 onion(s), yellow
• 1 garlic clove(s)
• 4 cm ginger, fresh
• 2 tsp curry powder, hot
• 1 tsp chili powder
• 1 tsp cumin
• salt and pepper
• 1 tsp olive oil
• 1 liter of water
• 1 lemon(s) (organic)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Low in calories and fat, creamy – refreshing!

Place the lentils in a sieve, rinse thoroughly with cold water, and allow to drain. The drained water should run clear. Finely dice the onion and fry briefly in olive oil. Then add the chopped garlic, finely chopped ginger, and spices to the onions. Once everything is well browned, add the lentils, stir, and deglaze with the water. Simmer on low heat. After 10-15 minutes, the lentils should be soft and can be pureed until creamy. Season with salt and pepper. Halve the lemon, squeeze the juice from one half, and slice the other half. Add both the lemon juice and lemon slices to the soup. The soup should no longer be boiling. Serve hot and sprinkle with a pinch of chili powder, if desired.