Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 20 g iner
• 300 g carrot (s)
• 1 tablespoon butter
• 100 g lentils, red
• 1 teaspoon tomato paste
• 1 teaspoon curry powder, mild
• 0.5 teaspoon ½ ground cumin
• 1 liter poultry broth, or vegetable
• 3 stalks coriander green
• 150 g cream yourt, Greek
• 1 teaspoon harissa, or 2 s
• 3 tablespoon pistachios, salted
• 1 lime (s)
• salt

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Instructions

1. Dice the onion, garlic and ginger. Peel and dice the carrots. Melt the butter in a saucepan. Sauté the onion, garlic and ginger in it over medium heat until translucent. Add the carrots and sauté for 2 minutes. Add the lentils and sauté briefly. Briefly toast the tomato paste, curry and cumin while stirring. Pour in the broth and bring to the boil. Cover and cook over medium heat for 15 minutes.
2. In the meantime, pluck the leaves of the coriander greens and chop them. Mix yogurt with harissa. Chop the pistachios. Finely puree the soup with the cutting stick. Season with salt and a few splashes of lime juice.
3. Serve the soup with coriander, harissa yogurt and pistachios.