Ingredients portion 4
Olive oil 60 ml
Onions 1 head
Carrots 2 pieces
Garlic 4 cloves
Ground cumin (zira) 2 teaspoons
Curry powder 1 teaspoon
Dried thyme ½ teaspoon
Canned tomato slices 800 g
Lentils 210 g
Broth 1.2 l
Parsley to taste
Lemon juice to taste
Salt to taste
Sugar to taste
Ground black pepper to taste
Cooking instructions 1 hour
1 Finely dice the onion and carrot.
2 Heat the olive oil in a heavy-walled pan.
3 Fry the onions together with the carrots for about 5 minutes until the onions are translucent.
4 Squeeze in the garlic, add the cumin, curry and thyme. Stir and roast for about 30 seconds until the garlic flavouring appears.
5 Add the tomatoes, bring to the boil and stew for another 5 minutes, stirring.
6 Add the lentils, pour in the stock, bring to the boil, cover and simmer over a low heat for 20 to 30 minutes. The lentils should be cooked through without losing their shape.
7 Lightly pulse the soup with a blender so that only part of the lentils are puréed. To do this, pulse a few times with an immersion blender or transfer a third of the soup to a glass blender and puree it, then return the puree to the pan.
8 Add the lemon juice, salt and pepper to taste. If the soup is sour, add sugar.
9 Chop the parsley and sprinkle it over the dish when serving. 
