Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s)
- 1 clove garlic
- 150 g carrot (s)
- 100 g potato (s), floury boilin
- 150 g lentils, yellow
- 2 tablespoon olive oil
- 850 ml vegetable stock
- 1 teaspoon turmeric
- 1 pinch cumin, ground
- 1 pinch chili powder
- 2 tablespoon lime juice
- 50 g cream yourt
- salt and pepper
- Cumin, for sprinkling
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onion and garlic. Peel the carrots and potatoes. Roughly cut both parts. Rinse the lentils in a sieve and drain well.
- Heat the oil in a saucepan. Steam the onion and garlic until translucent. Add the diced vegetables, sauté briefly, then stir in the lentils and pour the vegetable stock on top. Add spices and lime juice. Season to taste with salt and pepper. Simmer over medium heat for 20 to 25 minutes, until vegetables and lentils are tender.
- Puree the soup, stir in the cream yoghurt and season to taste. Sprinkle with cumin and serve.
- Naan bread or flat bread tastes good with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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