Indian-style lentil soup

Ingredients for 4 servings:

• 250 g beluga lentils
• 1 onion(s), white
• 1 carrot(s)
• 100 g celeriac
• 1 stalk(s) leek
• 500 g potatoes
• 3 tbsp olive oil
• 2 tbsp curry powder
• 1 liter vegetable broth
• 50 g pistachios
• 50 g apricot(s), dried
• 6 sprigs of parsley
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

with pistachio-apricot topping

Peel and roughly dice the onion. Peel and roughly dice the carrot. Peel and roughly dice the celery. Trim, wash, and slice the leek into rings. Peel, wash, and roughly dice the potatoes. Wash, spin dry, and roughly chop the parsley. Heat the olive oil in a large, ovenproof pot and sauté the onions until translucent. Add the carrots, celery, leek, and lentils and sauté briefly. Now add the curry powder, stir in, and sauté briefly. Pour in the vegetable stock and season with salt, pepper, and a pinch of sugar. Cover and cook in a preheated oven at 180 degrees Celsius (convection oven) for about 60-70 minutes. Roast the pistachios in a pan without oil, remove, let cool, and roughly chop. Finely dice the apricots and mix with the pistachios and parsley to make a topping. Serve the soup in deep bowls, sprinkle with the topping, and serve immediately. Serve with naan bread.