Mango, lentil and carrot soup

Ingredients for 2 servings:

• 2 tbsp oil, neutral
• 2 carrots
• 2 garlic cloves
• 1 tsp curry powder
• 1 mango(s)
• 2 tomatoes
• 100 g lentils, red
• 700 ml vegetable stock
• e.g. ginger
• 2 tbsp lemon juice
• n. B. Salt
• n. B. sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Peel the carrots, slice them, and halve or quarter them. Dice the mango and tomatoes. Peel the garlic cloves and chop them finely, or press them later. Heat the oil in a pan and sauté the carrots. Add the garlic and fry briefly. Add the lentils and curry powder and sauté briefly. Stir in the mango and tomatoes and pour in the vegetable stock. If you like, you can add some finely chopped ginger. Cover and simmer over low heat for about 30 minutes, stirring occasionally. The cooking time can be varied according to preference. A slightly longer cooking time will result in the lentils cooking more and the soup becoming thicker. Season to taste with lemon juice, salt, and sugar at the end.