Indian lentil soup

Indian lentil soup

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Served with a spoonful of herbal yoghurt, this soup of Indian origin will travel the taste buds!


  • 1 zucchini
  • 1 potato
  • 1 turnip
  • 1 fruit apple
  • 1 onion
  • 2 cloves garlic
  • 150 g of coral lentils
  • 1.5 l of water
  • 1 C. Indian curry coffee
  • 1 stirred yoghurt
  • fresh coriander


Wash the vegetables. Cut the zucchini into small cubes without peeling. Peel the potato, turnip and green apple. Cut them in brunoise. Slice the onion. Chop one of the garlic cloves. Bring 1.5 liters of water with salt of pepper and curry. Pour the vegetables and lentils into the boiling water. Cover and simmer for 25 minutes over low heat. Meanwhile, mix in a bowl the stirred yogurt with the second clove of chopped garlic and the chopped coriander bouquet. Serve the soup with a spoonful of herb yogurt.