Lentil – Coconut Soup with Crab Balls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g lentils, red
- 500 ml vegetable stock
- 1 can coconut milk (400 ml), unsweetened
- 1 bunch spring onions, cut into rings
- 2 cloves garlic, chopped
- 4 tablespoon oil (soybean oil)
- 1 teaspoon curry paste, yellow
- 200 g crab meat from the refrierated shelf
- 2 egg (s)
- 2 teaspoons curry powder (e.g. Hot Madras Curry)
- 2 slices toast (wholemeal toast)
- 1 teaspoon salt (chili salt)
- possibly breadcrumbs
- pepper
Print Recipe
Pin Recipe Instructions
- Chop the crab meat, knead with the eggs, finely diced toast, curry, salt and pepper. If the dough is still too moist, knead in some breadcrumbs. Shape 8 balls, roll in breadcrumbs if necessary. Put in a cool place.
- Sweat the garlic in a tablespoon of oil, add curry paste, sweat too. Now add the lentils and fill up with the broth. Let simmer for 5 minutes. Then add the spring onions and coconut milk. Let cook for another 5 minutes.
- During this time, heat 3 tablespoons of oil in a non-stick pan and fry the crab balls until crispy on all sides.
- Pour the lentil coconut soup into deep plates, place 2 crab balls on each and serve. Baked naan bread with garlic and coriander tastes good with it.
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