Oriental Lentil Soup

Ingredients

• 1 onion
• 2 cloves garlic
• 20 g ginger (1 piece)
• 1 red chili
• 2 tbsp olive oil
• 2 tsp caraway seeds
• 2 tsp brown mustard seeds
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 800 g peeled Tomatoes (canned)
• 250 g red lentils
• 2 stalks Parsley
• Salt
• Pepper
• 80 g yogurt (4 tbsp; 3.5% fat)
• 60 g raisins (4 tbsp)
• 50 g chickpeas (canned; drained weight)
• 10 g black sesame seeds (2 tsp)

Instructions

1. 1.

   Peel and chop the onion, garlic, and ginger. Halve, deseed, wash, and chop the chili lengthwise.

2. 2.

   Heat the oil in a pot. Fry caraway and mustard seeds in it for 1 minute over medium heat until they start to smell. Add the onion, garlic, ginger, and chili and sauté for 2 minutes while stirring. Stir in turmeric and coriander and sauté for 1 minute. Add the tomatoes and crush them roughly. Let the soup simmer for about 10 minutes over low heat.

3. 3.

   Meanwhile, rinse the lentils. Wash, dry, pluck the leaves from the parsley, and chop them.

4. 4.

   Add the lentils with 800 ml of hot water to the soup and let it simmer for about 30 minutes over low heat, stirring occasionally and adding a little water if needed.

5. 5.

   Then purée the soup with a hand blender. Season with salt and pepper, serve in bowls, and garnish with 1 tbsp of yogurt each. Distribute raisins and chickpeas on top and serve the soup sprinkled with black sesame seeds and parsley.