Remove the skin from the onion and chop finely. Peel the carrot and cut into cubes. Finely slice the celery with the beautiful green.
Heat the butter in a frying pan. Sauté the onion, carrot and celery. Add the lentils, sprinkle with curry powder and sauté briefly. Extinguish with the soup. Meanwhile, cook the lentils on a low fire for thirty-five to fifty minutes, depending on the type of lentil.
Immediately before serving, mix the crème fraîche into the lentil curry and season to taste with vinegar, salt and freshly ground pepper.
Our tip: Use your favorite red wine for cooking!
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