Lentil and Potato Soup

Ingredients

• 3 Carrots
• 250 g Potatoes
• 2 tbsp olive oil
• 100 g Red lentils
• 0.5 tsp turmeric powder
• 1 l vegetable broth
• 120 g Tomato paste (8 tbsp)
• Salt
• Pepper
• 120 g Heavy cream
• 2 slices Sourdough whole grain bread (à 50 g)
• 5 g Basil (1 handful)

Instructions

1. 1.

   Peel, wash and dice the carrots and potatoes into small cubes. Heat 1 tbsp of oil in a pot. Sauté the carrots and potatoes in it over medium heat for 4 minutes. Add lentils and turmeric and sauté for 2 minutes.

2. 2.

   Add vegetable broth and tomato paste and season with salt and pepper. Let the soup simmer for about 15 minutes over low heat. Add 100 g of cream and purée with an immersion blender.

3. 3.

   In the meantime, dice the bread slices. Heat the remaining oil in a pan. Toast the bread cubes golden brown in it for 5 minutes over medium heat. Wash, dry and strip the leaves from the basil. Fill bowls with soup, drizzle with the remaining cream and sprinkle with bread cubes and basil.