Carrots – Ginger Soup with Red Lentils and Ground Beef
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 large carrot (s)
- 2 piece (s) ginger root, the size a thumb
- 250 g lentils, red
- 3 clove (s) garlic
- 1 large onion (s)
- 2 chilli pepper (s), fresh, e.g. jalapeno or similar
- 150 g natural yourt
- 400 ml coconut milk
- 500 ml beef stock or vegetable stock
- 200 ml water
- 150 g parmesan, rated
- 500 g minced meat, mixed
- 1 teaspoon, heaped spice mixture (Garam Masala)
- 1 teaspoon, heaped turmeric
- 1 bunch coriander greens
- salt and pepper
- Balsamic vinegar
- olive oil
Print Recipe
Pin Recipe Instructions
- Dice the onion and stir-fry with the minced meat in a little oil. Salt and pepper.
- In another saucepan, briefly fry the carrots, ginger and garlic in a little oil. Then add the red lentils. Also fry these briefly. Add the beef stock, the water, the two whole chillies, turmeric and garam masala. Simmer for half an hour with the lid closed. Please do not forget to stir several times to prevent the lentils from boiling firmly on the bottom.
- Remove the chillies and puree the lentils well in a blender or with the magic wand and put back in the pot. (Tip: clean the mixer with a little warm water and put it in the
- Give pot.)
- Add the minced meat, coconut milk and natural yoghurt. Bring to the boil briefly while stirring. When the soup boils, stir in the parmesan.
- Season to taste with balsamic vinegar, salt and pepper. If necessary, liquefy the consistency with a little water according to your own preference.
- Stir in the fresh coriander before serving.
- Serve with flatbread or naan bread.
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