Red lentil soup with cumin meatballs

Ingredients for 4 servings:

• 100 g lentils, red
• 2 onions
• 2 tbsp butter
• 1 tbsp flour
• 2 tsp paprika powder, hot
• 1 liter chicken broth
• 300 g yogurt
• 3 tbsp lemon juice
• ½ bunch mint
• Salt
• pepper
• 200 g minced beef
• 1 onion(s)
• Salt
• pepper
• 1 tsp cumin, ground
• 3 tbsp pine nuts

Instructions

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

For lovers of oriental cuisine, this is a very special intermediate course

Finely dice the onion and sauté in butter. Sprinkle with flour and paprika and fry briefly. Then pour in the broth and mix everything well. Add the lentils, cover, and simmer over low heat for about 15 minutes. The lentils should be firm to the bite. Mix the yogurt with the lemon juice well. Slowly stir in a ladleful of the hot soup. Remove the soup from the heat and carefully stir in the warmed yogurt. Return the soup to the heat, stirring continuously. Do not allow it to boil. Season to taste with salt, pepper, and lemon juice, if desired. Dry-roast the pine nuts in a pan and roughly chop. Finely dice the onion. Knead the ground beef with the pine nuts, diced onion, and cumin. Form small balls and let them simmer in the soup for about 10 minutes until cooked through. Chop the mint and add it to the soup at the end. Serve immediately. The meatballs can be made ahead of time and frozen. They will then need to be cooked in the soup for a longer time.