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Lentil curry pot

Category:	Soups
Difficulty/Costs:	light / low
Number of people:	16
Ingredients:	2 Blum cabbages 800g carrots 450g red lentils 4 red peppers 450 ml whipping cream 4 onions 12 tablespoons oil 4 cloves garlic 800ml vegetable stock 2 tsp turmeric 16 TL mild curry powder 800 ml carrot juice 12 TL lime juice

Preparation:

First, peel and cut the carrots. First cut them in half, then diagonally into slices. Clean the paprika, remove the seeds and cut into 1.5 cm cubes.

Now cut the cauliflower and cut into florets. Peel and cut the onions and garlic finely.

Put some oil in a pan and heat it up. Add the carrots, onions and lentils add and fry. Sprinkle the curry powder, the chopped garlic and turmeric on top and sauté briefly. Season with salt and pepper.

Now add the vegetable broth and carrot juice, and simmer over medium heat for 5 minutes. At the end blend in the whipped cream and bring it all to the boil once again. Season with lime juice and serve hot.