Summary

Ingredients

• 150 g lentils, red
• 1 ½ liter vegetable stock
• 300 g carrot (s), peeled and sliced
• 2 medium onion (s), diced into small pieces
• 250 g tomato (s), peeled from the can, finely diced
• 2 clove (s) garlic, finely chopped
• 30 g butter
• Caraway seeds, ground
• Coriander, ground
• Chilli powder
• turmeric
• 1 tablespoon lemon juice
• 300 ml milk
• 2 tablespoon coriander greens, fresh, chopped
• 1 cup natural yogurt
• salt and pepper

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Instructions

1. Wash and drain the lentils. Bring 1 liter of the vegetable stock with the lentils, onions, carrots, tomatoes and garlic to a boil in a large saucepan. Simmer over medium heat for approx. 30 minutes, stirring occasionally.
2. Heat the butter in a small saucepan, add the caraway seeds, coriander, chili powder and turmeric, let it steep for 1 minute, then stir in the lemon juice.
3. Puree the soup, then stir in the remaining vegetable stock and the spice mixture thoroughly. Let simmer for another 10 minutes. Now the milk is poured in and you can taste the soup. Before serving, let the chopped fresh coriander soak in the soup for another 5 minutes.
4. Spread the soup on preheated soup plates and add 1 tablespoon of natural yoghurt - done!