Turkish-style red lentil soup

Ingredients for 4 servings:

• 100 g lentils, red
• 3 shallots
• 1 garlic clove(s)
• 1 tsp cumin
• white wine
• 800 g tomatoes, preferably from the can
• 200 ml chicken stock
• 1 chili pepper(s), dried, crushed
• some sea salt and pepper, black
• 100 g natural yogurt, 1.5% fat
• lemon juice
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Wash the lentils and drain in a sieve. Finely dice the shallots and garlic clove and sauté in a pan with hot olive oil. Add the lentils and cumin. Deglaze with white wine and simmer for 10 minutes. Add the peeled tomatoes and chicken stock. Add the chili pepper. Season with sea salt and black pepper. Simmer over low heat for about 30 minutes, stirring occasionally. Meanwhile, mix the yogurt with a little lemon juice and salt and set aside. Purée the soup with a hand blender, season with lemon juice and olive oil. Garnish with a dollop of yogurt when serving.