Lentil Tomato Soup

Ingredients

• 2 shallots
• 2 cloves garlic
• 20 g ginger (1 piece)
• 1 small red chili pepper
• 200 g carrots (2 carrots)
• 2 tbsp olive oil
• 200 g red lentils
• 400 g chopped tomatoes (canned)
• 1 l vegetable broth
• Salt
• Pepper
• 0.5 tsp turmeric powder
• 10 g parsley (0.5 bunch)
• 40 g crème fraîche (2 tbsp)

Instructions

1. 1.

   Peel and chop the shallots, garlic, and ginger. Halve the chili pepper lengthwise, remove the seeds, wash, and chop. Peel and dice the carrots.

2. 2.

   Heat oil in a pot. Sauté the shallots for 2 minutes. Add the carrots, garlic, ginger, and chili, and sauté for another 4 minutes.

3. 3.

   Add lentils, tomatoes, and broth, season with salt, pepper, and turmeric, and simmer on low heat for 25 minutes. Then purée briefly with an immersion blender.

4. 4.

   Meanwhile, wash, dry, and chop the parsley. Distribute the soup in bowls, and garnish with a dollop of crème fraîche and parsley.