Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 0.5 ½ bell pepper (s), red
- 0.5 ½ pepper (n), yellow
- 0.5 ½ onion (n)
- 200 g potato (s)
- 100 g carrot (s)
- 50 g mararine or butter
- 10 g iner
- 1 liter vegetable stock
- 250 ml coconut milk
- 75 g lentils, red
- 1 lime (s)
- salt and pepper
- curry
- Lime juice
Print Recipe
Pin Recipe Instructions
- The red and yellow bell pepper, diced cut the onion fine strips, peeled and diced potatoes, carrots also peeled and diced, fry in the butter or margarine.
- With 1 tablespoon curry powder, add 10 g of ginger and cook for about 5 minutes.. Pour in the vegetable broth, coconut milk and red lentils and cook for 10 minutes. Cook until the vegetables and lentils are tender.
- Season the soup with salt, pepper, curry and lime juice.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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