Summary

Ingredients

• 200 g lentils, red
• 1 medium beetroot, fresh or pre-cooked, diced
• 10 g iner, fresh, finely chopped
• 1 clove garlic, fresh, chopped
• 1 orange (s), juice it
• 1 large onion (s)
• Chilli pepper (s) or chilli powder
• 3 tablespoons tomato paste or more
• cumin
• pimento
• Pepper, black
• curry
• 1 teaspoon, leveled turmeric
• Garam Masala (Indian spice mixture)
• Chervil and / or parsley for garnish
• vegetable broth, instant
• 1 tablespoon rapeseed oil for frying

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Instructions

1. Briefly fry the red lentils with the chopped garlic, some chilli and a spoonful of rapeseed oil and immediately pour twice the amount of vegetable stock that was made with water. Let everything simmer for about 10 minutes until the lentils are cooked through. Now add the diced, cooked beetroot and only continue heating at a low temperature. Add the finely chopped ginger, the juice of the orange and the remaining spices.
2. Take the soup off the stove. Sprinkle with chopped parsley and / or fresh chervil. If necessary, decorate with a slice of orange and serve immediately.