Red lentil soup with cauliflower

Ingredients for 8 servings:

• 2 tbsp oil
• 1 large onion(s)
• 150 g carrot(s)
• 1 tbsp ginger
• 2 cloves garlic
• ½ tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp cumin powder
• e.g. chili
• 200 g lentils, red
• 1 liter vegetable broth
• 700 g cauliflower florets
• 150 g Greek yogurt
• n. B. Salt
• n. B. Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Divide the cauliflower into florets, peel and dice the onion, finely chop or grate the ginger, and finely chop or dice the carrots. Rinse the lentils in a sieve and drain. Heat the oil in a large pot and sauté the onion, carrots, and ginger. Press in the garlic and sauté briefly. Then mix with the spices and lentils, add enough vegetable stock to just cover everything, and mix well. Finally, add the cauliflower. Simmer for about 15 minutes, until the lentils and cauliflower are tender. Stir in the yogurt and, if the soup is too thick, add more vegetable stock. Season to taste with salt and freshly ground pepper, and spices if desired, and serve hot.