Creamy lentil soup with yogurt

Ingredients for 6 servings:

• 180 g lentils, red
• 50 g tomatoes, dried in oil
• 1 onion(s), red
• 1 carrot(s)
• 50 g celeriac
• 2 garlic cloves
• 1 tsp cumin
• 1 liter vegetable broth
• 2 bay leaves
• salt and pepper
• ½ lemon(s) untreated, juice and some zest
• 100 g natural yogurt

Instructions

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

for every season

Drain the tomatoes, reserving the oil in the pan, and dice the tomatoes. Peel the onion, carrot, celery, and garlic, and also dice them. Rinse the lentils in cold water. Heat the tomato oil and sauté the onions until translucent. Briefly sauté the diced vegetables and garlic. Then stir in the cumin, add the lentils, and tomatoes, and fry gently while stirring. Now pour in the stock and add the bay leaves. Simmer over low heat for about 20 minutes. Remove the bay leaves and then purée the soup. Season with salt and pepper and season with lemon juice and zest. Finally, add the yogurt. Enjoy.