Lentil soup with tomatoes

Ingredients for 4 servings:

• 250 g lentils, red
• 750 ml water
• 1 tbsp, heaped vegetable stock powder
• oil
• 1 onion(s)
• 1 garlic clove(s)
• 2 tomatoes
• 1 large carrot(s)
• chili
• 1 piece(s) ginger root, thumb-sized
• 1 lemon(s)
• ½ tsp cumin
• 1 tbsp curry powder
• peppermint

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Chop the onion, carrot, and ginger and sauté in the oil until soft. Add the lentils and 1 chopped tomato. Top up with three times the amount of water and add 1 heaped teaspoon of vegetable stock powder. Let it simmer for 20 minutes. Then puree the mixture, adding more vegetable stock if needed. Roughly dice the second tomato and add it to the pot. Turn the stovetop to heat to 1. Season the soup with curry powder, cumin, salt, pepper, chili, a little peppermint, and the crushed garlic. Add a squeeze of lemon to the plate.