Levantine Red Lentil Soup

Ingredients

• 250 g red lentils (Müller's Mühle)
• 750 ml water
• 1 large onion
• 1 large carrot
• 1 large tomato
• 4 Garlic cloves
• 60 g margarine
• 2 tsp cumin
• Salt
• Pepper
• 2 tbsp vinegar

Instructions

1. 1.

   Peel and roughly dice the onion, one garlic clove, and the carrot. Combine these with the lentils, water, tomato, half of the margarine, and cumin in a pot; simmer for about 15 minutes while stirring occasionally.

2. 2.

   Meanwhile, heat the remaining margarine over medium heat in a pan. Peel the remaining garlic cloves, crush them with a garlic press, and sauté in the margarine for about 1 minute (watch out for splattering!). Add the vinegar, place a lid on the pan, and turn off the heat.

3. 3.

   Use an immersion blender to puree the soup, season with salt and pepper, then stir in the garlic‑vinegar mixture.