Ingredients

• 1 tablespoon olive oil + 1/2 tablespoon butter
• 1 carrot
• 1/2 zucchini
• 2 cloves garlic
• 2 liters broth or chicken broth
• 5 tablespoons red lentils
• 1 potato
• pinch of turmeric
• 1/4 broccoli or cauliflower
• 1 tomato
• thyme or dill
• 1/4 cup sour cream 30%

Preparation

1. In a larger pot, place the olive oil and butter, warm up. Add the peeled and grated carrot, diced zucchini, and peeled and finely grated garlic. Fry for about 2 minutes, stirring.
2. Pour in the hot broth or broth and bring to a boil. Add the lentils and peeled and diced potato. Season with salt, pepper, and turmeric. Cover and cook for about 10 minutes.
3. Add the peeled and diced tomato and chopped broccoli or cauliflower florets. Cook for about 5 minutes. Add thyme or dill at the end. Remove from heat and after a few minutes, mix with sour cream.