200g dark lentils wash, strain with a sieve. Insert into abundant boiling water, boil them for 4 Minutes and strain. Peel 1 onion and 1 carrot and cut into small cubes.
2 tbsp. lard heat in a pan, add 2 tbsp. sugar and caramelize it in the hot fat.
Add the onion and carrot cubes and brown them.
800 ml vegetable stock heat up and add the lentils.
Season with the following ingredients:
2 tsp. curry
1 pinch cloves, ground
1 pinch salt
1 pinch pepper, freshly ground and let the broth simmer for approx. 25 minutes.
2 sprigs fresh mint wash, dry and cut into stripes.
Season the soup with salt, pepper and 2 tbsp. Balsamic Vinegar B Scatter the fresh mint over the soup and serve the soup with 4 tbsp. apricot chutney on the side.
