Lentil Soup with Chutney and Mint

Rinse the lentils on a sieve. Add to enough boiling water and bubble for 4 min. Transfer to a sieve and drain. Remove the skin from the onion and carrot and finely dice.

Heat clarified butter, add sugar and let it brown slightly in the hot fat (caramelize). Add the onion and carrot cubes and let them brown slightly. Add hot vegetable soup and the lentils. Season with ground cloves, curry, salt and pepper and cook everything together for about 25 minutes (plate lentils need about twice as long). Rinse the mint, shake dry and cut into strips. Season the soup with salt, pepper and vinegar. Sprinkle the mint over the soup and bring the chutney to the table with it.

This recipe contains per unit: egg white: 6 g, fat: 9 g, carbohydrates: 21 g, about 185 kilocalories, 780 kilojoules.

Finished in 45 min Notes: Quite sweet, low sugar if necessary. Torsten liked it this way (without mint).

Tip: Instead of clarified butter, you can use butter in most cases.

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