Lentil Soup with Red Lentils
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 25 g butter
- 2 clove (s) garlic, crushed or roughly chopped
- 1 onion (s), chopped
- 0.5 teaspoon ½ turmeric
- 1 teaspoon spice mix (Garam Masala)
- 0.25 teaspoon ¼ chili powder
- 1 teaspoon ground cumin
- 1 kg tomato (s), chopped, canned, drained
- 175 g lentils, red
- 2 teaspoons lemon juice
- 600 ml vegetable stock, stock or instant
- 300 ml coconut milk
- salt and pepper
- Coriander greens, chopped
- Lemon (s), cut into wedges
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan. Mix the spices in a small bowl. Sauté the garlic and onion for 2-3 minutes while stirring. Sprinkle in the spices and steam for another 30 seconds.
- Add tomatoes, lentils, lemon juice, vegetable stock and coconut milk to the saucepan and bring to the boil. Reduce the heat, simmer for 25-30 minutes, until the lentils are soft. If the lentils are too dry, a little more water can be added. Season to taste with salt and pepper and fill into plates. Garnish with coriander and lemon wedges and serve.
- Warm naan bread goes well with it.
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