Carrot-lentil soup
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Contents
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ingredients
2 pcs onion 500 g carrots 1 tbsp curry pepper 80 g red lentils 1 liter vegetable broth 1 tbsp Roman cumin 4 tbsp cream yoghurt salt ground black pepper oil dried coriander
step
1.
Heat the oil in a saucepan and fry the finely chopped onion and sliced carrots for about 5 min
2.
Add curry spices and stir fry for about 2 min. Add lentils and vegetable stock.
3.
Bring to a boil, reduce heat and cook for about 20 min. Add salt, pepper.
4.
After the soup has cooled slightly, blend with an immersion blender until smooth.
5.
In a small frying pan, dry roast the romaine.
6.
Divide the soup into bowls, add a spoonful of yoghurt, the toasted Roman cumin seeds and sprinkle with coriander leaves.
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