Ingredients
Lentil soup:
- 1 onion
- 1 clove of garlic
- 200 g red lentils
- 1.2 L vegetable broth
- 1 bay leaf
- 2 tbs ajvar (spicy red pepper spread)
- 1 tbs tomato paste
- salt, pepper
- cayenne pepper
- lemon juice
- 2 tbs olive oil
Mint yogurt:
- 3 stalks peppermint
- 200 g greek yogurt
- salt, pepper
Preparation
Lentil soup:
1. Peel the onion and garlic, finely cut and add to the pot. Heat the pot on highest level up to the roasting window, switch to a low level and roast briefly.
2. Add all the ingredients up to and including the tomato paste and mix. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area.
3. Remove the bay leaf, add the olive oil. Season to taste with salt, pepper, cayenne pepper and lemon juice.
Mint yogurt:
4. Chop the peppermint and mix with the yogurt. Season to taste with salt and pepper.
5. Serve the soup with the peppermint yogurt.
This recipe has been tested and approved by AMC.
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