Curry lentil soup

• 150 g orange lentils
• ½ sweet potato peeled and cut into cubes
• 1 litre water

Cook everything until it is nice soft.

Spices:

½ spoonful sunflower oil

1 teaspoon turmeric or a little saffron

1 teaspoon caraway

1 spoonful curry

½ teaspoon mustard seeds

1 teaspoon sea salt

a little lemon and parsley

Heat the oil, add mustard and jeera seeds; when the mustard seeds start to burst add the other ingredients; be careful not to burn anything.

At the end, mix with the soup and, if necessary, adjust lemon and a drizzle of sesame or olive oil.

Back to cookbook