Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 tablespoon olive oil
• 1 tablespoon curry paste, red, Thai
• 1 carrot (s)
• 1 cup lentils, red
• 1 can tomato (s), chopped
• 700 ml water
• 1 vegetable stock cube
• 1 teaspoon paprika powder
• 1 tablespoon lemon juice
• Coriander greens, chopped
• salt
• some crème fraîche

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Instructions

1. Peel and chop the onion. Peel the garlic and cut into thin slices.
2. Sauté the onion and garlic in a saucepan on a mild heat in the heated olive oil until soft. Shortly before the end of the cooking time, add the curry paste and cook with it.
3. Peel and roughly grate the carrot. Wash the lentils in a colander.
4. Add the carrot, lentils, tomatoes, water, vegetable stock cubes and paprika powder to the saucepan. Let the soup cook for about 10 minutes, until the lentils are soft. Season with lemon juice, season with salt and sprinkle with coriander leaves.
5. Serve the soup with a dollop of crème fraiche to taste.