Caribbean Lentil Soup with Chinese Cabbage
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g lentils, red
- 1 liter vegetable broth
- 400 g Chinese cabbae
- 1 tablespoon curry powder
- 1 banana (s), depending on the degree ripeness, size and taste also 2
- some cayenne pepper
- 1 pinch (s) cinnamon powder
- possibly sea salt or salt
- 1 teaspoon honey
- 2 tablespoon lemon juice
- 150 g sour cream
- 2 tablespoon cashew nuts, possibly
- some oil (peanut or sunflower oil)
Print Recipe
Pin Recipe Instructions
- Halve the Chinese cabbage, cut out the stalk and cut the leaves into strips. Sweat them in a little hot peanut or sunflower oil in a soup pot and sprinkle with the curry powder.
- Add the vegetable stock, finely diced banana and lentils. Let the whole simmer for at least 5 - 10 minutes. Depending on how firm to the bite or how homogeneous you want the soup to be.
- Season to taste with cayenne pepper, cinnamon, salt, honey and lemon juice. Finally, carefully stir in the sour cream. If desired, sprinkle with cashew nuts and serve.
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