Red lentil soup

Name: Red lentil soup
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 2 Onions; 1 pinch of ginger; 2 Garlic cloves; 1-2 TABLESPOONS Oil; 500 g red lentils; 7-10 Tbsp Curry Powder; 7-10 Tbsp Cumin; 7-10 Tbsp Cardamom; 2 1/2 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1/2 bunch Parsley; 500 g Greek cream yoghurt

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

2 Onions
1 pinch of ginger
2 Garlic cloves
1-2 TABLESPOONS Oil
500 g red lentils
7-10 Tbsp Curry Powder
7-10 Tbsp Cumin
7-10 Tbsp Cardamom
2 1/2 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1/2 bunch Parsley
500 g Greek cream yoghurt

Directions

1
Peel and finely dice the onions, ginger and garlic. Heat the oil in a large pot. Brown onions, ginger, garlic and lentils in it, season with curry, cumin and cardamom.
2
Add stock, bring to the boil. Simmer at low heat, stirring frequently, for about 15 minutes. Season to taste with salt, pepper and sugar. Wash parsley, shake dry and chop. Arrange the soup in bowls, add a blob of yoghurt to each bowl.
3
Sprinkle with parsley and curry.