Red lentil soup

Ingredients for 4 servings:

• 350 g carrot(s)
• 2 onions
• 1 chili pepper(s)
• 2 garlic cloves
• 2 tbsp oil (rapeseed oil)
• 125 g lentils, red
• 250 g tomatoes, pureed
• 1 liter vegetable broth
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• ½ tsp turmeric
• 300 ml milk
• 4 tbsp mild yogurt
• Salt
• 1 tbsp lemon juice, freshly squeezed
• Coriander leaves, for garnishing

Instructions

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

Slice the carrots. Peel and finely chop the onions. Peel the garlic cloves. Deseed and finely chop the chili pepper. Wash your hands immediately afterward and be careful not to touch your eyes, as chili burns terribly! Heat 1 tablespoon of oil in a soup pot and fry the onions until translucent. Meanwhile, rinse the red lentils well. Add the carrot slices and passata to the fried onions and pour in the vegetable stock. Bring to a boil and then simmer for about 30 minutes. Finely chop the fresh coriander. Heat 1 tablespoon of rapeseed oil in a small pan. Add the chopped chili pepper and press in the garlic cloves. Sauté for about 1-2 minutes. Add the ground spices and fry for another minute. Purée the soup. Add the spices and pour in the milk. Bring back to a boil. Stir in the yogurt and season the soup with salt and lemon juice. Place in soup bowls and garnish with coriander leaves.