Lentil soup with an Oriental touch from the EcoStoof®

Ingredients:

- 200g dried red lentils
- 2 tablespoons sunflower oil
- 1 onion, diced
- 2 cloves garlic
- 1 carrot, quartered lengthwise then sliced into 1cm thick pieces
- 1 red bell pepper, cut into small pieces
- 1 can peeled tomatoes (400g)
- 800ml broth
- 1 tablespoon garam masala spice
- 1.5 dl Greek yogurt
- Freshly ground pepper and salt to taste
- A bunch of parsley or coriander for garnish

Preparation:

Preparation time 2 minutes, cooking time 20 minutes.
1) Fry the onion in oil until golden brown.
2) Add the herbs and sauté until fragrant.
3) Add the garlic and remaining vegetables.
4) Fry for about 3 minutes, stirring constantly.
5) Add lentils, tomatoes, and broth and bring to a boil, stirring.
6) Cook for another 2 minutes with the lid closed.
7) Place the pot in the EcoStoof® for 40 minutes or longer.
8) Serve the soup with a dollop of yogurt and parsley (or coriander).

Tip! If you have leftover lemon, add the zest and juice to the
yogurt.

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