Lentil and carrot soup

Ingredients for 4 servings:

• 150 g lentils, red
• 1 ½ liters vegetable broth
• 300 g carrot(s), peeled and sliced
• 2 medium-sized onions, finely diced
• 250 g tomatoes, peeled from the can, finely diced
• 2 garlic cloves, finely chopped
• 30 g butter
• Caraway, ground
• Coriander, ground
• chili powder
• turmeric
• 1 tbsp lemon juice
• 300 ml milk
• 2 tbsp fresh coriander, chopped
• 1 cup of natural yogurt
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

a wholesome meal – tastes good, fills you up

Wash and drain the lentils. Bring 1 liter of vegetable stock to a boil in a large pot with the lentils, onions, carrots, tomatoes, and garlic. Simmer over medium heat for about 30 minutes, stirring occasionally. Heat the butter in a small saucepan, add the caraway seeds, coriander, chili powder, and turmeric, let it steep for 1 minute, then stir in the lemon juice. Purée the soup, then thoroughly stir in the remaining vegetable stock and the spice mix. Simmer for another 10 minutes. Now add the milk and season to taste. Before serving, let the chopped fresh coriander steep in the soup for another 5 minutes. Ladle the soup into warmed soup bowls and add 1 tablespoon of natural yogurt—done!