Curry – Lentil Soup with Fried Onions
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 teaspoons olive oil
- 1 large onion (s), finely chopped
- 1 large leek stick (s), finely cut into rings
- 1 large carrot (s), finely grated
- 1 clove garlic, finely chopped
- 0.5 teaspoon ½ spice paste (chili paste)
- 0.5 teaspoon ½ ginger, freshly grated
- 0.5 teaspoon ½ curry powder
- 0.5 teaspoon ½ ground cumin
- 0.5 teaspoon ½ turmeric
- 1.2 liters water
- 250 g lentils, red or yellow
- salt
- Pepper from the grinder
For the set:
- 1 onion (s), red, halved and thinly sliced
- oil
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a saucepan over medium heat. Add the onion and cook for four to five minutes, stirring constantly. Add the leek, carrot and garlic and stir in for another two minutes.
- Chili paste, ginger, curry powder. Stir in cumin and turmeric. Add the water and stir everything well.
- Rinse and drain the lentils. Pour into the pot and bring to the boil briefly. Reduce the heat and cook gently for 35 minutes with the lid closed, until the vegetables are tender. Stir occasionally.
- Let the soup cool slightly and puree until smooth with the hand blender. Warm the soup again slightly, season with salt and pepper.
- Heat enough oil in a pan over medium heat until it starts to smoke. Add a third of the onion rings and fry until golden brown. Remove the onion from the oil with a slotted spoon and drain on kitchen paper. Fry the remaining onions in portions in the same way.
- Pour the soup into preheated plates and serve garnished with the fried onions.
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