Yellow Lentil Soup with Carrot and Pak Recipe

Ready

1. For soup, rinse the lentils in cold water in a colander and drain well. Wash the celery clean, peel and chop finely. Finely chop the onion. Heat 3 tablespoons of cooking oil in a saucepan and fry the onion over medium heat for 2 minutes. Add celery and fry for 2 more minutes. Add lentils and fry for 1 minute. Sprinkle with curry powder and fry briefly. Fill with stock and milk, cook uncovered for about 15 minutes, season with salt. Finely puree the soup with a fork and pour into a fine sieve. While stirring, reduce the soup to a creamy consistency for 5-10 minutes over low heat.

2. For decoration, wash the gourd thoroughly and separate the stems from the leaves. Wash the stems and leaves thoroughly and drain the water. Wash carrots, peel and chop finely. Heat the remaining oil in a pan and stir-fry carrots and tteokbokki over medium heat for 6 minutes. Add goji berries and parsley leaves and simmer briefly. Set the pot aside.

3. Before serving, heat the soup and mix with a fork. Pour the soup into the preheated plate. Top with a little bit of carrot gourd and sprinkle with sumac.