Asian lentil soup

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 150 g carrot(s)
• 100 g floury potatoes
• 150 g lentils, yellow
• 2 tbsp olive oil
• 850 ml vegetable stock
• 1 tsp turmeric
• 1 pinch of ground cumin
• 1 pinch of chili powder
• 2 tbsp lime juice
• 50 g cream yogurt
• salt and pepper
• Cumin, for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel and finely chop the onion and garlic. Peel the carrots and potatoes. Roughly chop both. Rinse the lentils in a sieve and drain well. Heat the oil in a saucepan. Sauté the onion and garlic until translucent. Add the diced vegetables and sauté briefly, then stir in the lentils and pour in the vegetable stock. Add the spices and lime juice. Season with salt and pepper. Simmer over medium heat for 20 to 25 minutes, until the vegetables and lentils are soft. Purée the soup, stir in the creamy yogurt, and season to taste. Sprinkle with cumin and serve. Serve with naan bread or flatbread.