Carrot and Lentil Soup - Morots- och linssoppa

CARROT AND LENTIL SOUP

Morots- och linssoppa

Serves 4

2 shallots

2 teaspoons fresh ginger

1 garlic clove

4 carrots

2 tablespoons rapeseed oil

1.1 lb sieved tomatoes

2.4 cups water

2 vegetable or chicken bouillon cubes

0.8 cup red lentils

1 tablespoon tomato paste

some sambal oelek

fresh juice from 1 orange

salt, black pepper

For serving:

bread

Turkish yogurt

Decoration:

parsley

Peel and chop the shallots, ginger and garlic. Peel and thinly slice the carrots. Sauté the vegetables in a pot with oil, approx 3 minutes. Add tomatoes, water, bouillon cubes, lentils, tomato paste and sambal oelek. Stir and bring to a boil, cover with a lid and boil for about 15 minutes.

Flavor to taste with orange juice, salt and pepper. Serve the soup with bread and a dab of yogurt and decorate with parsley.

Enjoy!

Bella