Summary

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

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Instructions

1. 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.
2. 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.
3. Puree the soup, stir in the cream yoghurt and season to taste. Sprinkle with cumin and serve.
4. Naan bread or flat bread tastes good with it.