Red Lentils with Curry and Eggs

Rinse the lentils in a sieve. Clean leek, rinse and cut into fine rings.

Peel and dice onion and sauté in hot fat until translucent. Add lentils, leek and vegetable soup. Season with pepper, coriander, salt and curry and steam for about ten minutes until soft. Fold in whipped cream.

In the meantime, wax eggs in about five minutes, peel, halve and serve with vegetables.

Serve with pita bread.

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