Summary

Ingredients

• 2 apples
• 1 small onion (s), red
• 1 piece (s) ginger root
• 4 tablespoon rapeseed oil
• 300 g lentils, red
• 800 ml vegetable stock
• 200 ml apple juice, naturally cloudy
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ coriander powder
• some sea salt and pepper

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Instructions

1. Peel and chop ginger and onions. Core and dice the apples. Heat the oil and sauté the onions, ginger and apples in it for a few minutes. Add the lentils and sauté again very briefly. Then extinguish with the vegetable stock and simmer for around 15 minutes. The lenses soak up almost all of the liquid.
2. When the lentils are soft, add the apple juice and puree with the blender. Season the soup with cumin, coriander, salt and, if necessary, pepper (attention: the ginger is already hot!).
3. Homemade bread goes well with it.