Ingredients

• 2 tablespoons oil
• 1 small onion
• 2 cloves garlic
• 1 carrot
• 3 potatoes
• 50 g red lentils
• 750 ml chicken or vegetable broth or bone broth
• 1 teaspoon turmeric, 1 teaspoon paprika powder, pinch of hot paprika
• 1 can diced tomatoes
• 1 tablespoon chopped dill
• 1/3 cup sour cream 30% or 18%

Preparation

1. In a pot with oil, sauté diced onion until translucent. Add garlic pressed through a garlic press and grated carrot on large holes of a grater.
2. Then add peeled and diced potatoes, stirring occasionally, and sauté for about 3 minutes.
3. Add dry lentils and mix. Pour in the broth and bring to a boil. Add turmeric, sweet and hot paprika, as well as freshly ground pepper and salt to taste (if needed). Simmer covered for about 15 - 20 minutes.
4. Add diced tomatoes from the can and simmer for about 15 minutes with the lid slightly ajar, stirring from time to time.
5. Remove from heat, mix with chopped dill and sour cream.