Ingredients for 4 Servings
For the spiced STROH
- 3 tbsp STROH 60
- 2 cinnamon sticks
- 3 cloves
- 5 peppercorns
- 2 cardamom pods
For the lentil soup
- 250 g lentils
- 3 tbsp olive oil
- 400 g peeled tomatoes
- 1 onion
- 250 ml poultry stock
- ¼ bunch of parsley
- 2 carrots
- salt
- black pepper
Preparation
- Marinate cinnamon, cloves and pepper in STROH.
- Peel the onion. Finely chop the onion and parsley.
- Peel the carrots and cut into thin slices.
- Heat oil and roast onions and parsley.
- Add lentils and fry everything.
- Deglaze with spiced STROH.
- Add tomatoes and poultry stock and bring to a boil.
- Simmer the soup for 15 min until the lentils are soft.
- Season to taste with salt and pepper.
