Lentil: Cook rinsed lentils in water with salt until soft. (Cook for about 20-30 minutes).
Melt Ghee butter in a large pan. Add cumin, cardamom, cloves, cinnamon, bay leaf and mix. Add the finely chopped onion and sauté until golden brown. Then take out the cloves and bay leaf and add the pressed ginger and garlic.
Finally pour in the tomato puree and cook on low heat for about 15 minutes.
If you like spicy dishes, you can also add chili pepper.
Once the sauce is done, add the lentils with some lentil water and cook it for a bit.
Melt the butter in a pot, sprinkle the flour and mix until golden brown. Pour over the broth and mix. Add artichokes, spices, mix again and cook until soft, stirring occasionally. Mix the soup with an immersion mixer. Add the heavy cream.
Garnish the soup on a plate with grated cheese, croutons and parsley.
Wash the asparagus and cut a few asparagus heads (for garnishing the soup) and cook separately in water. Sauté the chopped onion until golden brown and then add cut up asparagus. Simmer for a while. Add water, diced potatoes and cook until soft. Mix the soup with an immersion mixer. Pour in the heavy cream and season with salt, pepper, nutmeg. Heat briefly.
Garnish on a plate with pieces of boiled asparagus heads, croutons and herbs.