Spicy Lentil Soup

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 eggplant
• 2 tbsp olive oil
• 200 g red lentils
• 1.5 tsp harissa paste (5–10 g)
• ground cumin
• paprika powder
• Salt
• Pepper
• 800 ml vegetable broth
• 4 tomatoes
• 4 sprigs Parsley
• 1 tbsp Lemon Juice
• 4 tbsp yogurt (3.5 % fat) (80 g)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Dice the eggplant after washing it. Heat olive oil in a pot. Sauté onions and garlic for 4 minutes over medium heat.

2. 2.

   Add the eggplant and cook for 5 minutes. Add lentils, stir in harissa, cumin, paprika, salt, and pepper. Pour in broth and bring to a boil.

3. 3.

   Peel, wash, and dice tomatoes. Add them to the soup and simmer for 20 minutes over low heat while stirring regularly. Optionally blend slightly to leave some texture.

4. 4.

   Wash, dry, and chop parsley. Season the soup with spices and lemon juice, ladle into bowls, garnish with yogurt and parsley, and sprinkle paprika on top.