Summary

Ingredients

• 250 g lentils, red
• 1 medium onion (s)
• 600 ml vegetable stock
• 400 ml orange juice, freshly squeezed
• 2 teaspoons curry powder
• 2 tablespoon sour cream
• some oil
• salt and pepper

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Instructions

1. Dice the onions and put them in a saucepan with a little oil and sauté briefly. When they are translucent, add the lentils and 1 - 2 teaspoons of curry and sauté briefly. Deglaze with the vegetable stock. Add orange juice. Let the soup simmer for about 12-15 minutes while stirring. Season to taste with salt and pepper and puree. Finally stir in the cream.
2. Tip: pureeing gives the soup its consistency. If you still want to chew the lentils, you should use more of them, otherwise the soup will be a bit thin.