Spicy lentil soup with pita

Heat 3 tablespoons of olive oil in a soup pot and fry the onion and half of the garlic.

Add the carrot, ginger, half of the celeriac, ketoebar and cayenne pepper and simmer for 3-4 minutes.

Pour in the meat broth and stir in the lentils. Cook gently for 15-20 minutes. Stir frequently. Add a little extra broth if the soup becomes too thick.

Squeeze the juice of half a lime over the soup. Cut the other half into segments. Mix the remaining garlic and olive oil with salt and pepper in the yogurt.

Serve the soup, sprinkled with the rest of the celeriac, with pita bread, yoghurt cream and lime wedges.