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🍲 Creamy Lentil Curry Soup with Sheep's Cheese

494 kcal · 30 min · 4 servings

Ingredients

• 80 g red lentils
• 600 ml vegetable broth
• 1 tsp curry powder
• 100 g celery (2 stalks)
• salt
• pepper
• 150 g feta cheese (45 % fat in dry matter)
• 2 tsp olive oil
• 2 slices whole grain bread

Instructions

1. 1. Put the lentils and the broth into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Stir in the curry powder.
4. 4. Reduce the heat to low.
5. 5. Cover the pot.
6. 6. Let the soup simmer for 10 minutes.
7. 7. Wash the celery under running water.
8. 8. Dry the celery.
9. 9. Remove any hard stems or strings from the celery.
10. 10. Set aside the green leafy tops of the celery.
11. 11. Slice the celery into thin rounds.
12. 12. Add the celery slices to the lentil mixture.
13. 13. Cover the pot again.
14. 14. Let everything cook for another 3 to 4 minutes.
15. 15. Season the soup with salt.
16. 16. Season the soup with pepper.
17. 17. Crumble the sheep's cheese with your hands.
18. 18. Sprinkle the finished soup with the reserved celery greens.
19. 19. Distribute the crumbled sheep's cheese over the soup.
20. 20. Drizzle some olive oil over the servings.
21. 21. Serve the soup together with the bread.

Nutrition per serving

• kcal: 494
• Protein: 26 g · Fett/Fat: 25 g · Carbs: 41 g