Today is the second Easter Holiday- Easter Monday- and everything is closed.
It started raining cats and dogs early in the morning and the rain stayed. This is the best time for some soup.
I went vegetarian. But using an other kind of yogurt for the finishing touch, you can make it vegan.
The soup is blended in the end. That means less work preparing the vegetables. Just clean them and toss them in the pot in big chunks.
For better digestion, soak the lentils for 30 min in a bowl of water, then drain them.
I used a lot of vegetables, but if you only have carrots, shallots and garlic, that is fine.
Recipe for 4:
180 g red lentils
2 tbsp neutral oil
3 carrots, 2 shallots, 2 garlic cloves, 1/2 kohleabi, 60 g celeriac, 100 g leek
750 ml veg stock from homemade paste
3 tsp ground cumin, 3 tsp smoked paprika, salt and pepper
75 g Greek yogurt, bunch of parsley
Heat up the oil in a large pot and toss the veggies in. Roast them for 6 min. Add the drained lentils and stir well. Get the seasoning in.
Fill the pot with veg stock and bring to a boil. Cover with a lid and reduce the heat and cook for 15 min.
Take a stick blender and mix the soup. Chop parsley and add it together with the yogurt.
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