Spicy lentil soup with pita

Name: spicy lentil soup with pita
Total time: 35 min
Yield: 4
Ingredients: 5 tablespoon olive oil; 5 tablespoon peanut oil; 1 Red onion; 4 clove garlic; 1 winter carrot; 1 fresh ginger; 1 bunch fresh celery leaves; 1 teaspoon coriander powder (ketoembar); mespoint cayenne pepper; 1 liter Meat bouillon; 300 gram Red lentils; 1 lime; 250 milliliters Greek yoghurt; 4 pita bread

Ingredients

5 tablespoon olive oil
5 tablespoon peanut oil
1 Red onion
4 clove garlic
1 winter carrot
1 fresh ginger
1 bunch fresh celery leaves

1 teaspoon coriander powder (ketoembar)
Mespoint cayenne pepper
1 liter Meat bouillon
300 gram Red lentils
1 lime
250 milliliters Greek yoghurt
4 pita bread

Directions

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.