Summary

Ingredients

• 4 medium potato (s)
• 1 ¼ liter vegetable stock
• 200 g lentils, red
• 1 clove garlic
• 0.5 teaspoon ½ turmeric, (alternatively curry)
• 1 pinch cumin, ground
• 3 tablespoon lemon juice
• 2 tablespoons oil
• salt and pepper
• 150 g sheep cheese
• chives

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Instructions

1. Peel, wash and chop the potatoes. Cook together with the lentils in the broth for about 15 minutes until soft. Finely chop the garlic. Add to the soup with turmeric and cumin. If you like, you can add a pinch of saffron. Fold in the lemon juice and season with salt and pepper.
2. Cut the sheep cheese into small cubes and fry them in hot oil until crispy. Cut the chives into rolls. Arrange the sheep cheese cubes and chives on the soup.
3. Tip: Red lentils have a much shorter cooking time than our usual brown lentils, and they disintegrate when cooked. If you like, you can add almond sticks to the soup.