Lentil soup with mint and mango chutney

Ingredients for 4 servings:

• 200 g beluga lentils or lentils
• 1 onion(s)
• 1 carrot(s)
• 2 tbsp clarified butter
• 2 tbsp sugar
• 800 ml vegetable stock
• 2 tsp curry
• 1 tsp. clove powder
• 2 sprigs of mint, fresh
• 2 tbsp balsamic vinegar
• 4 tbsp mango chutney
• Salt and pepper from the mill
• n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Rinse the lentils in a sieve. Add them to plenty of boiling water and boil gently for 4 minutes. Place them in a sieve and drain. Peel the onion and carrot. Finely dice both. Heat the clarified butter, add the sugar, and let them caramelize slightly in the hot fat. Add the diced onion and carrot and stir until lightly browned. Pour in the vegetable stock and bring to a boil. Add the lentils and season with curry powder, clove powder, salt, and pepper. Cook in a covered pan over low heat for about 25 minutes (plain lentils take about twice as long). Rinse the mint, shake dry, and slice into strips. Season the soup with salt, pepper, and vinegar. Finally, sprinkle the mint over the soup and serve with the chutney.