Cream of Lentil Soup with Curry

Peel and finely dice the onion and sauté briefly with the lentils in the oil. Add curry, fill up with stock and simmer for 5 minutes at low heat. 2.

Remove half of the lentils. Add yogurt and whipping cream to clear soup, simmer repeatedly for 5 min. Mash the soup, pass through a sieve and season with salt, pepper and vinegar. Briefly warm the remaining lentils and shrimp in the soup. Sprinkle with coarsely chopped parsley and bring to the table on the spot.

Note IaU:

Instead of shrimp, Schinkelwuerfelchen also taste very tasty.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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