Summary

Ingredients

• 200 g potato (s)
• ml 1,125 vegetable stock
• 200 g lentils, red
• 1 clove garlic
• 1 pinch saffron powder
• 0.5 teaspoon ½ turmeric (alternatively curry)
• 1 pinch cumin
• 3 tablespoon lemon juice
• 40 g almond (s), rated
• salt
• Pepper, freshly ground
• 150 g sheep cheese
• 1 bunch chives

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Instructions

1. Cook the washed, peeled and chopped potatoes and lentils in the broth until soft for about 15 minutes. Add the finely chopped garlic and spices to the soup. Fold in the lemon juice and almonds, season with salt and pepper. Cut the sheep`s cheese into cubes and add to the soup with the chopped chives.