Thick red lentil soup

Ingredients (serves 4)

• Red lentils (dry)250 g
• Carrot200 g
• Onion100 g
• Garlic10 g
• Tinned tomatoes400 g
• Rapeseed / sunflower oil15 g

Also: 1.2 l water, salt, caraway, turmeric

Method

1. Get ready: finely chop the onion (100 g) and garlic (10 g), and grate the carrots (200 g). Rinse the lentils (250 g) in a sieve until the water runs clear.
2. Heat 1.5 tbsp oil (15 g) in a pan over medium heat. Fry the onion and carrots for 4 min until the onion softens.
3. Add the garlic, caraway and turmeric and fry for 1 more min over medium heat, stirring. If it starts to catch, add a splash of water.
4. Add the lentils, pour in the tomatoes (400 g) and 1.2 l water, and season lightly with salt. Bring to the boil over high heat (about 5 min).
5. Simmer over low heat, half covered, for 20 min until the lentils completely fall apart. Stir now and then so nothing sticks to the bottom.
6. If you want a smooth soup, blend it. Taste and add a little more salt if needed.
7. Cool any leftovers within 2 hours and keep them in the fridge for up to 3 days.