Summary

Ingredients

• 2 leek stick (s)
• 1 clove garlic
• 800 g potato (s)
• 1 tablespoon curry powder
• 1 tablespoon Garam Masala or curry powder in addition
• 1 tablespoon vegetable stock
• 1 onion (s)
• 1 chilli pepper (s), red
• 2 tablespoons oil
• 2 tablespoon tomato paste
• 1 ¼ liters water
• 150 g lentils, red
• 0.5 ½ bunch parsley, smooth
• 1 ¼ liters water
• salt and pepper

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Instructions

1. Clean and wash the leek and cut into rings. Peel and chop onions and garlic. Cut the chilli lengthways, core, wash and cut into rings. Peel, wash and roughly dice the potatoes.
2. Sweat the onions, garlic, chilli and leek in hot oil. Dust with curry and garam masala, sweat the tomato paste briefly. Stir in 1 1/4 l water, potatoes and stock, bring to the boil. Cover and simmer for approx. 10 minutes.
3. Rinse the lentils, add to the soup and cook for another 15 minutes until the potatoes and lentils are soft. Season the curry again with salt, pepper and curry powder. Wash the parsley and cut into strips, sprinkle over the curry before serving.