Ingredients:

• 1.5 kg – Potatoes
• 3 liters – Chicken stock
• 1 kg – red lentils, ground
• 3 onions, chopped
• 1 Garlic bulb, crushed
• 1 kg – Onions
• 250 g – Carrots
• 300 g – Butter
• 1 tsp – cumin
• 1 tsp – Cloves
• 1 tsp – pepper

Method:

1. Wash the lentils and drain.
2. Heat a pan and stir-fry the onions in the butter – for about 10 minutes.
3. Add the potatoes, carrots, garlic, cloves and cumin and stir for 15 minutes.
4. Now add the chicken stock and cook it for 45 minutes.
5. When cooked, blend it all in a blender or food processor, then strain the mixture.
6. Return to heat and cook for another 10 minutes.
7. Serve with a little lemon juice.