in Recipes

Mild lentil soup with curry and feta cheese

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Ingredients for 4 servings:

  • 200 g potatoes
  • 1.125 ml vegetable broth
  • 200 g lentils, red
  • 1 clove(s) garlic
  • 1 pinch of saffron powder
  • ½ tsp turmeric (alternatively curry)
  • 1 pinch of cumin
  • 3 tbsp lemon juice
  • 40 g almond(s), grated
  • Salt
  • Pepper, freshly ground
  • 150 g sheep’s cheese
  • 1 bunch of chives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook washed, peeled, and chopped potatoes and lentils in broth for about 15 minutes until soft. Add finely chopped garlic and spices to the soup. Stir in the lemon juice and almonds, and season with salt and pepper. Dice the feta cheese and add it to the soup along with the chopped chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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