Summary

Ingredients

• 200 g lentils (belua lentils or plate lentils)
• 1 onion (s)
• 1 carrot (s)
• 2 tablespoon clarified butter
• 2 tablespoon sugar
• 800 ml vegetable stock
• 2 teaspoons curry
• 1 pinch clove powder
• 2 stalks mint, fresh
• 2 tablespoon balsamic vinegar
• 4 tablespoon mango chutney
• Salt and pepper from the mill
• water

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Instructions

1. Rinse the lentils on a colander. Pour into plenty of boiling water and simmer for 4 minutes. Transfer to a sieve and drain.
2. Peel the onion, peel the carrot. Finely dice the onion and carrot. Heat the clarified butter, add the sugar and let it caramelize slightly in the hot fat. Add the onion and carrot cubes and brown while stirring.
3. Pour in the vegetable stock and bring to the boil. Add the lentils and season with curry, clove powder, salt and pepper. Cook in a closed saucepan over a low heat for about 25 minutes (plate lentils take about twice as long).
4. Rinse the mint, shake dry and cut into strips. Season the soup with salt, pepper and vinegar. Sprinkle the mint over the soup and serve with the chutney.