Oriental Lentil Soup

Peel and finely dice the onion. Wash, peel and coarsely dice the carrots. Heat the oil in a pan, fry the onion cubes with fenugreek seeds, add the carrots and ginger.

Boil the soup with the saffron and add to the onion mixture. Wash the red lentils well in cold water and add to the soup. Let everything simmer for about 10 minutes.

Mix the yogurt with some sumac, turmeric and cumin. Blend the soup with a hand blender and add 2/3 of the yogurt mixture. Season to taste with salt and pepper if desired.

Serve sprinkled with chopped fresh coriander leaves, the 1/3 yogurt and some sumac.

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