🍲 Spicy Lentil Soup

Name: Spicy Lentil Soup
Total time: 30 min
Yield: 4 servings
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)

239 kcal · 30 min · 4 servings

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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. Peel and finely dice the onion and garlic. Clean and rinse the eggplant, then cut it into small pieces. Heat the olive oil in a pot and sweat the onions and garlic together for 4 minutes over medium heat.
2. Add the eggplant and fry for 5 minutes. Then stir in the lentils and season with harissa, cumin, paprika powder, salt, and pepper. Pour in the broth and bring to a boil.
3. Wash, core, and dice the tomatoes. Add them to the soup and simmer everything for 20 minutes over low heat, stirring regularly. Puree the soup slightly if desired.
4. Wash the parsley, shake off the water, and chop finely. Season the soup with spices and lemon juice, then serve in small bowls. Garnish with yogurt and chopped parsley, and sprinkle with paprika powder.

Nutrition per serving

kcal: 239
Protein: 15 g · Fett/Fat: 7 g · Carbs: 28 g