Summary

Ingredients

• 2 shallot (s), diced
• 6 large carrots, peeled and sliced
• 300 g lentils, red
• 2 tablespoon oil (chilli oil)
• 2 pinches cinnamon
• 1 tablespoon tomato paste
• 500 ml vegetable stock
• 4 tablespoon orange juice
• salt and pepper
• yogurt

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Instructions

1. Heat the chilli oil, sweat the shallot cubes briefly, then add the carrot slices. Season with cinnamon and a little salt. Fry the tomato paste briefly (so that the acid goes out). Pour in the vegetable stock. Add the lentils and simmer for 20-30 minutes until the lentils are soft. Stir every now and then, add a little broth if necessary.
2. Add the orange juice and season with salt, pepper and cinnamon. Bring to the boil again, then puree with a hand blender. If you don`t like it so mushy, you can dilute the soup with broth as you like. Place a dollop of yogurt on the plate to serve.
3. Serve with flatbread.