Checklist:
Ingredients:
• 1 shallot
• 1 garlic cloves
• 1/2 piece ginger (20 g)
• 1/2 small red chili pepper
• 1 carrot (200 g)
• 1 tbsp virgin olive oil
• 100 g red lentils
• 200 g piecemeal tomato (can)
• 1/2 l vegetable broth
• Salt
• Pepper
• 1/4 tsp Mediterranean spice
• 1/4 bunch of parsley (10 g)
• 1 tbsp yoghurt (40 g)
Cookware:
• Cutting board
• Knife
• Saucepan
Recipe:
Preparation:
1. Peel and chop the 1 shallot, 1 clove of garlic and 20 gram ginger. Cut the 1 chili pepper in half, remove the seeds, wash and chop. Clean the 1 carrot and 200 gram tomatoes, peel and dice in small pieces.
2. Wash 10 gram parsley, shake dry and chop.
Cooking:
1. Heat 1 tbsp virgin olive oil in a saucepan. Sauté the shallots for 2 minutes. Add carrots, tomatoes, garlic, ginger and chili and cook for another 4 minutes.
2. Add 100 gr red lentils, tomatoes and ½ L broth, season with salt, pepper and ¼ tsp Mediterranean spices and simmer for 25 minutes over low heat. Then use a hand blender to briefly mash (optional).
3. Distribute the soup in bowls, add some yoghurt and parsley.
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