Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g lentils, red
- 1 medium onion (s)
- 2 medium carrot (s)
- 800 ml coconut milk
- 400 g tomatoes, chunky
- 4 teaspoon curry powder, yellow
- 200 ml water
- 4 teaspoons sugar
- salt and pepper
- some vegetable oil
Print Recipe
Pin Recipe Instructions
- Peel the carrots and onions and cut into cubes.
- Put some oil in a saucepan and sauté the carrots and onion cubes for about 3 - 5 minutes. Now add the curry powder and sweat briefly, being careful not to burn it. Now pour in the coconut milk and the chopped tomatoes, add the lentils and the water. Season with sugar, salt and pepper. Put the lid on the saucepan and let the soup simmer for about 15 minutes, stirring occasionally, until the carrots and lentils are soft.
- Now lower the temperature and puree the soup with the hand blender. If the soup is too thick, add a little more water or coconut milk until the desired consistency is achieved. Season again and season again if necessary.
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