Ingredients (for 4-6 people)

• 200 grams carrot
• 250 grams sweet potato
• 2 tomatoes
• 1 onion
• 2 cloves of garlic
• 1 tablespoon olive oil
• 1 tsp tomato paste
• 1.5 tbsp Natural Spices Habibi Veggie herbs
• 175 grams red lentils
• 1 vegetable stock cube

Preparation

1. Peel the carrot and the sweet potato. Cut into even cubes. Also cut the tomato into cubes. Finely chop the onion and mince the garlic clove.
2. Heat the oil in a large soup pot. Fry the onion and garlic for about 2 minutes. Then add the tomato paste and fry briefly.
3. Add carrot, sweet potato and tomato to the pan along with the Habibi Veggie herbs. Fry for 3-4 minutes.
4. Add 1 liter of water to the pan together with the stock cube. Bring to a boil and let simmer for 10 minutes.
5. Rinse the red lentils in a colander with cold water and then add them to the pan. Let it then simmer for another 15 minutes over medium-high heat.
6. Puree the soup with an immersion blender. If you prefer the soup thinner you can add some extra water to taste.
7. Garnish the soup with fresh parsley and serve with, for example, Turkish bread and/or simit.