Red lentil soup

Ingredients for 4 servings:

• 1 tbsp clarified butter
• 1 large onion(s)
• 1 large garlic clove(s)
• 1 liter of water
• 1 tbsp tomato paste
• 2 m.-sized potatoes
• 1 large carrot(s)
• 1 tsp, heaped vegetable broth or deli broth, instant
• 200 g lentils, red
• 1 tsp, leveled turmeric, ground
• salt and pepper
• 1 lemon(s), the juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and roughly dice the onions, garlic, potatoes, and carrot. Meanwhile, heat the clarified butter in a saucepan. Fry the onions until light brown, then add the garlic and fry for a moment. Then add the water and tomato paste. Once the water is boiling, add the potatoes, carrot, and stock powder. Meanwhile, wash the lentils twice, add them, and simmer until the potatoes are tender (about 20 minutes). Finally, add the turmeric to the soup and season with salt and pepper. Then, using a hand blender, process the soup into a creamy soup. Add the juice of about a third of the lemon (or more, depending on your taste), bring back to a boil briefly, and serve.