Ingredients

• 50 g red lentils
• 500 g fresh tomatoes or 1 can diced
• 500 ml chicken or vegetable broth
• 1/2 onion
• 2 cloves garlic
• 2 tablespoons extra virgin olive oil
• spices: salt, pepper, 1 teaspoon turmeric, 1 teaspoon curry powder, 1/2 teaspoon hot paprika
• 1/4 cup sour cream 30%, from a carton, sweet
• 2 tablespoons chopped herbs such as basil or coriander or parsley

Preparation

1. In a pot with oil, sauté diced onion until translucent. Add garlic pressed through a garlic press and sauté while stirring for another minute. Add dry lentils, spices and mix.
2. Pour in the broth and bring to a boil. Cover and simmer until the lentils are soft for about 15 - 20 minutes.
3. Add peeled and diced tomatoes (along with juice and seeds) or diced tomatoes from a can and simmer for about 15 minutes with the lid slightly ajar, stirring from time to time.
4. Meanwhile if needed, season with salt and pepper. Remove from heat and mix with sour cream and chopped herbs.