Yellow lentil soup with curry

Ingredients for 4 servings:

• 1 onion(s)
• 2 tbsp butter
• 2 cloves garlic
• 1 tbsp curry
• ½ tsp sweet paprika powder
• ¼ tsp cumin
• 1 tsp salt
• ½ tsp pepper, freshly ground
• 4 tbsp tomato paste
• 750 ml vegetable stock
• 400 g lentils, yellow
• 3 tbsp raisins
• 1 bunch parsley, flat

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Finely dice the onion and sauté in the hot butter. Peel and crush the garlic cloves, and add them. Season with curry, paprika, cumin, salt, and pepper. Add the tomato paste. Sauté everything briefly. Then add the vegetable stock, sprinkle in the lentils, bring to a boil, and simmer over low heat for 35 minutes. Sprinkle in the raisins. (If you don’t like parsley, you can omit them.) Rinse the parsley under cold running water and pat dry. Pluck the leaves from the stems and roughly chop. Sprinkle over the soup before serving.