Banana and Lentil Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g lentils, red
- 3 banana (s)
- 1 onion (s)
- 4 spring onion (s)
- 2 cloves garlic)
- 30 g iner
- 200 ml coconut milk
- 8 tablespoon vegetable oil
- 2 teaspoons curry powder
- 800 ml vegetable stock
- some lemon juice
- 1 chilli pepper (s), fresh or dried
- 0.5 teaspoon ½ paprika powder
- salt
Print Recipe
Pin Recipe Instructions
- Cut the onion, garlic and ginger into fine cubes and sauté in 3 tablespoons of oil. Add the curry powder and the washed lentils. Pour in the vegetable stock and coconut milk, bring to the boil and simmer for about 15 minutes.
- In the meantime, wash the spring onions and cut the light-colored parts into large rings. Divide the dark green pieces into finer rings and set aside. Cut a fresh chilli pepper into fine rings, if you are using a dried chilli pepper, cut it into very fine pieces.
- Season the lentil soup with salt. Puree the bananas with a little lemon juice and stir into the soup.
- Sweat the light spring onions with the chopped chilli pepper in 5 tablespoons of oil. Roast the paprika briefly. The oil must not get too hot, otherwise the paprika will become bitter.
- Pour the soup into plates, sprinkle the spring onions and chilli with paprika oil on top, sprinkle with the dark green spring onions and serve.
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