Red lentil soup with coriander

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 1 tbsp curry paste, red, Thai
• 1 carrot(s)
• 1 cup lentils, red
• 1 can of tomatoes, chopped
• 700 ml water
• 1 vegetable stock cube
• 1 tsp paprika powder
• 1 tbsp lemon juice
• n. B. Coriander greens, chopped
• Salt
• some crème fraîche

Instructions

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

tasty and warming

Peel and chop the onion. Peel the garlic and slice thinly. Sauté the onion and garlic in a saucepan over low heat in heated olive oil until softened. Shortly before the end of the cooking time, add the curry paste and sauté. Peel and coarsely grate the carrot. Wash the lentils in a sieve. Add the carrot, lentils, tomatoes, water, vegetable stock cube, and paprika to the pan. Simmer the soup for about 10 minutes, until the lentils are soft. Season to taste with lemon juice, salt, and sprinkle with coriander. Serve the soup with a dollop of crème fraîche, if desired.