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🍽️ Fruity Lentil Soup

253 kcal · 30 min · 4 servings

Ingredients

• 250 g Beluga lentils
• 1 onion
• 2 cm fresh ginger
• 1 clove garlic
• 1 tbsp sesame oil
• 1 l vegetable broth
• 1 stalk lemongrass
• 1 tbsp tahini
• 100 g yogurt
• 1 tbsp lemon juice
• cumin (ground)
• salt
• pepper (from the mill)
• 2 tbsp fresh chopped mint
• mint
• lemon wedges

Instructions

1. 1. Rinse the lentils in a sieve under running water and let them drain well.
2. 2. Peel the onion, ginger, and garlic and cut them into fine cubes.
3. 3. Heat oil in a large pot and sauté the onion, ginger, and garlic mixture briefly until soft but not brown.
4. 4. Add the drained lentils to the pot and stir briefly.
5. 5. Pour the broth over the lentils until they are completely covered.
6. 6. Clean the lemongrass, crush it slightly to release the flavors, and add it to the soup.
7. 7. Bring the soup to a boil and then let it simmer on low heat for about 25 minutes.
8. 8. Stir the soup occasionally and add more broth if necessary.
9. 9. Remove the lemongrass from the finished soup.
10. 10. Take about half of the lentils along with some soup from the pot.
11. 11. Puree this half finely and return it to the pot.
12. 12. Simmer the soup briefly until it reaches the desired consistency.
13. 13. Distribute the hot soup onto bowls.
14. 14. Sprinkle the soup with chopped fresh mint.
15. 15. Garnish the bowls with fresh mint leaves and lemon wedges.
16. 16. Serve the soup with flatbread if desired.

Nutrition per serving

• kcal: 253
• Protein: 17 g · Fett/Fat: 7 g · Carbs: 30 g