Summary

Ingredients

• 1 bunch parsley, (smooth)
• 1 bunch lemon balm
• 1 clove garlic
• 300 g yourt
• 500 ml vegetable stock
• 300 ml water
• 400 g lentils, yellow
• 1 onion (s)
• 100 g curry paste
• 0.5 ½ lemon (zest grated)
• 50 g butter
• 1 teaspoon salt
• 1 teaspoon pepper

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Instructions

1. Finely chop the parsley and lemon balm. Press the garlic and mix everything with the yogurt. Season with salt and pepper.
2. Bring the vegetable stock to the boil with water. Cover and cook the lentils over a mild heat for about 20 minutes. Stir every now and then.
3. Peel and dice the onion, sauté with the curry and lemon zest in butter.
4. Puree the lentils finely. Mix in the spice mixture while hot. Garnish with fresh herbs.