Lentil Soup with Chicory & Radicchio

Peel onion and garlic. Peel, quarter and core the apple.

Finely dice everything. Heat 2 tbsp oil, fry onion, apple and half of the garlic. Add lentils, fry briefly. Pour clear soup, do 15 min at medium heat. Stir frequently.

In the meantime, cut off radicchio and chicory leaves, rinse, dry and cut into narrow strips. Rinse tomatoes, cut in half or quarters. Season yogurt with salt, juice of one lemon, pepper, perhaps cumin and nutmeg.

Partially blend lentil soup with hand blender, season with salt and season with pepper. Keep warm.

Heat remaining oil. Sauté tomatoes in it over high heat.

Season with remaining garlic, salt and pepper. Add lettuce strips. Dust with powdered sugar, quickly mix with tomatoes.

Divide soup evenly among plates. Top with tomatoes, radicchio and chicory. Garnish with parsley and yogurt.

Tip: Use regular or light yogurt as needed!

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