Creamy Lentil Soup with Croûtons

Ingredients

• 1 onion
• 200 g potatoes (2 potatoes)
• 200 g carrots (2 carrots)
• 2 tbsp Rapeseed oil
• 1 tsp mild curry powder
• Salt
• Pepper
• 160 g red lentils
• 1 slice whole grain toast
• 1 tsp butter
• 1 tbsp sour cream

Instructions

1. 1.

   Peel and finely dice the onion.

2. 2.

   Wash, peel, and cut the potatoes and carrots into about 1.5 cm cubes.

3. 3.

   Heat 1 tablespoon of oil in a pot, sauté the onions and curry powder. Add 600 ml water.

4. 4.

   Add the potato and carrot cubes to the pot. Season with salt and pepper and cook for 5 minutes. Then add the lentils and cover; simmer for about 15 minutes over medium heat.

5. 5.

   Meanwhile, cut the toast into small cubes. Heat butter and remaining oil in a small pan. Roast the bread cubes until golden brown on all sides.

6. 6.

   Stir the sour cream into the soup, adjust seasoning with salt and pepper. Sprinkle with croûtons and serve.