Red Lentil Soup - cooking recipe

Ingredients

2 None onions, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
250 g carrots, peeled and finely diced
2 tbsp sunflower oil
1 tbsp thyme, chopped
250 g red lentils
None None salt and freshly ground white pepper
1 pinch paprika
1.25 litres vegetable stock
1-2 tbsp sesame seeds, roasted
2 slices bread, diced
20 g butter
1-2 tsp curry powder
100 g spring onions, trimmed and finely sliced
1-2 sprigs mint, chopped
150 g whole milk yogurt
1 pinch ground cumin
1-2 tbsp lemon juice

Preparation

Heat oil in a large saucepan on medium-high heat. Saute onions and garlic for 5 mins. Add carrots and thyme and saute for 2 mins. Stir in lentils and season with salt, pepper and paprika. Pour in stock. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 25 mins.
Melt butter with the curry powder in a small skillet. Cook the diced bread 2 mins until golden. Remove from pan and set aside. Stir mint into the yogurt in a small bowl. Season with salt, pepper, cumin and lemon juice.
Serve soup in bowls sprinkled with sesame seeds and a dollop of minty yogurt. Garnish with croutons and green onions.