Oriental Lentil Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g lentils, red
- 2 medium carrot (s)
- 0.5 ½ bell pepper (s), red
- 1 small onion (s)
- 1 clove garlic
- 1 piece (s) ginger root, cm wide or larger, depending on taste
- 2 tablespoons oil
- 1 liter vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon thick juice (agave)
- 1 teaspoon, heaped tomato paste
- 1 pinch curry paste, red, or sambal oelek, more if you like
- 0.5 teaspoon ½ cumin
- 0.5 teaspoon ½ coriander
- 0.5 teaspoon ½ turmeric
- 0.5 ½ bunch coriander greens
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel onion and garlic and chop finely. Cut the carrots and peppers into thin slices. Peel and finely chop the ginger.
- Heat the oil in a saucepan. Add cumin, coriander and turmeric and roast until it smells spicy. Fry the onions and garlic in it. Then add the carrots and ginger and fry lightly. Then add the bell pepper and pour on the broth. Add the tomato paste and lentils and simmer for about 10 minutes until the lentils are soft.
- Finally, season with agave syrup, lemon, curry paste, soy sauce, salt and pepper.
- Serve with fresh, coarsely chopped coriander leaves (without stems).
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