Summary

Ingredients

• 250 g lentils, red
• 750 ml water
• oil
• 1 onion (s)
• 1 clove garlic
• 2 tomato (s)
• 1 large carrot
• chili
• 1 piece (s) ginger, the size a thumb
• 1 lemon (s)
• cumin
• curry
• peppermint

Print Recipe Pin Recipe

Instructions

1. Chop the onion, carrot and ginger and sauté in the oil until they are soft. Add the lentils and chopped tomatoes. Top up with three times the amount of water and add a heaped teaspoon of vegetable stock. Let it cook for 20 minutes.
2. Then you puree the mass and, if it is too thick, add a little more vegetable stock. Then the second tomato is roughly diced and placed in the pot.
3. Turn the electric stove to 1. The soup is seasoned with a tablespoon of curry, ½ teaspoon of cumin, salt, pepper, chilli, a little peppermint and the pressed garlic. Add a little lemon on the plate.