Summary

Ingredients

• 250 g mountain lentils
• 1 onion (s)
• 1 bunch soup greens
• 800 g potato (s)
• 6 teaspoons vegetable stock, instant
• 2 tablespoon curry powder
• some sugar
• some salt and pepper
• 3 tablespoon oil for frying

For the topping:

• 50 g pistachios, roasted
• 50 g apricot (s), dried
• 5 stalks parsley

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Instructions

1. Rinse and drain the lentils. Peel the onion and cut into fine cubes. Clean and peel, wash and cut the soup greens and potatoes.
2. Heat the oil in a large, ovenproof saucepan. Steam the onions in it until translucent. Add the soup greens, potatoes and lentils and sauté briefly. Sprinkle the curry powder on top and sweat briefly. Season the vegetables with salt, pepper and a pinch of sugar. Then pour in about 1.5 liters of water and stir in the broth. Put the lid on the pot and let the soup cook in a preheated oven at 180 degrees for about 75 minutes.
3. For the topping, peel the pistachios, wash the parsley and roughly chop both. Put some parsley aside. Finely dice the apricots. Rub the knife with a little oil, then nothing sticks. Mix everything together well and set aside.
4. When the soup is ready, season again with pepper, salt and a little sugar. Arrange the soup on plates, garnish with a little parsley and serve with the topping.