Lentil Soup with Spicy Yoghurt

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Ingredients

1	leek, sliced
800 g	potatoes, diced
4 tbsp	olive oil
1 tsp	Tabasco sauce
250 g	red lentils
	salt and pepper
	curry powder
2 small	red chilies, seeded and sliced
300 g	yoghurt
¹/₂	lemon, juiced
12 sprig(s)	cilantro
1.4 l	vegetable stock

Method

Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a

In a stock pot sauté the leek and the potatoes in oil over low heat for 5-10 minutes. Pour in the vegetable stock and bring to a boil. Cook over medium heat for 10-15 minutes, then stir in the lentils and cook for another 8-10 minutes. Season to taste with salt, pepper, curry powder and Tabasco.

In a bowl, mix together the yoghurt, chili, lemon juice and cilantro. Season to taste with salt and pepper.

Serve the soup together with the spicy yoghurt.