Red lentil soup in three variations

Ingredients for 4 servings:

• 250 g lentils, red
• 1 ½ liters vegetable broth
• Cumin powder
• chili powder
• 1 onion(s)
• 4 tbsp yogurt, Turkish or Greek
• 1 apple, sour
• 1 onion(s)
• 50 g dried tomatoes
• 150 g feta cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian or vegan

Sauté the onion in olive oil in a large pot. Add the dry lentils and fry briefly. Pour in the stock. Bring to a boil and simmer for about 15 minutes. Season with cumin and chili powder to taste. Puree if desired. The soup can be refined in three ways: Option 1, vegetarian and more Turkish: Add about a tablespoon of yogurt to each person’s soup bowl, fill with soup, and stir lightly. Option 2, vegan and more Central European: Sauté the tart apple and diced onion, add about a tablespoon each to a bowl, and fill with soup. Option 3, vegetarian and Mediterranean: Dice the sun-dried tomatoes and feta, ladle soup into bowls, and sprinkle the tomatoes and feta on top.