Mild red lentil soup with fried sheep's cheese

Ingredients for 4 servings:

• 4 m.-sized potatoes
• 1 ¼ liters vegetable broth
• 200 g lentils, red
• 1 clove(s) garlic
• ½ tsp turmeric powder, alternatively curry powder
• 1 pinch of cumin powder
• 3 tbsp lemon juice
• 2 tbsp oil
• salt and pepper
• 150 g sheep’s cheese
• chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian

Peel, wash, and chop the potatoes. Cook with the lentils in the broth for about 15 minutes until soft. Finely chop the garlic. Add to the soup along with the turmeric and cumin (Tip: If you like, you can add a pinch of saffron). Stir in the lemon juice and season with salt and pepper. Cut the feta cheese into small cubes and fry in hot oil until crispy. Cut the chives into rolls. Arrange the feta cheese cubes and chives on top of the soup. Tips: Red lentils take much less time to cook than the brown lentils we usually use, and they break down when cooked. If you like, you can also garnish the soup with slivered almonds.