Name: Lentil Cream Soup
Ingredients: 1 cup of red lentils; 1 finely chopped onion; 1 grated carrot; 1 teaspoon of cumin; 1 slice of home bacon; 150 -200 ml of tomato juice; 12 l of water / meat soup (6 cups); 2 yolks; 100 ml of milk; 100 g of sour cream; 2 soup cubes (vegetable / chicken); salt, pepper; 1 teaspoon of turmeric; hot pepper - optional; 1-2 tablespoons of lemon juice; 2-3 tablespoons of olive oil; parsley leaves; celery leaves - optional; croutons for serving

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Ingredients

1 cup of red lentils

1 finely chopped onion

1 grated carrot

1 teaspoon of cumin

1 slice of home bacon

150 -200 ml of tomato juice

12 l of water / meat soup (6 cups)

2 yolks

100 ml of milk

100 g of sour cream

2 soup cubes (vegetable / chicken)

salt, pepper

1 teaspoon of turmeric

hot pepper - optional

1-2 tablespoons of lemon juice

2-3 tablespoons of olive oil

parsley leaves

celery leaves - optional

croutons for serving

Preparation

Boil the water with the 2 soup cubes.

In a bowl, boil the onion in a small amount of oil, add the cumin seeds, bacon and shred carrots. Leave until its roasted.

Add the turmeric powder, mix and pour the tomato juice. After the composition boils, add the cleaned lentil and hot water.

Cover the pot and let it simmer for 25-30 minutes. Mix in the soup occasionally, so that the lentils don’t attach to the bottom of the pot.

Mix the sour cream with milk and the two yolks. Take a little soup juice and pour into this mixture. Then pour it into the soup, while mixing easily. Season with salt and pepper.

Leave the soup to boil.

Add a few slices of hot pepper, chopped leaves, 1 or 2 tablespoons of lemon juice. Serve with croutons.