INGREDIENTS (serves 4):
  • Lentils 1.6 cups (400gr) ;
  • Cumin 1.5 tsp.;
  • 2 onions;
  • 1 carrot;
  • 2 gloves of garlic;
  • 1 leek;
  • 1 lemon;
  • 2 egg yolks;
  • pinch of Marjoram;
  • 2 cloves;
  • butter 2.6oz.(75 gr.);
  • vegetable stock 4.5 cups (1l);
  • sugar;
  • salt;
  • pepper;
  • plain yogurt 4.5oz.(125 gr.);
  1. Rinse the lentils and leave to soak overnight;
  2. Peel the 1 onion, the carrot, the leeks and the garlic. Chop them finely. Grind the cloves in a mortar;
  3. Melt the butter in a saucepanand slightly brown your chopped vegetables with the cloves and the marjoram;
  4. Add 2 ladders od stock, reduce the heat and cook for 10 minutes stirring;
  5. Add the lentils and the rest of the stock. Cook for 30 minutes;
  6. Puree with a hand-held blender and season with salt, pepper and grind cumin seeds;
  7. Whisk together the egg yolks and the yogurt and add to the soup;
  8. Peel and chop the remaining onion and brown it slightly with a tsp. of butter and pinch of sugar. Sprinkle on top the soup;
  9. Serve with wedges of lemon and cold cream!


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