Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s)
- 1 clove garlic
- 1 stick celery
- 1 red pepper (s)
- 1 large carrot
- 3 cm ginger root
- 2 teaspoon curry powder, mild
- 175 g lentils, red
- 700 ml vegetable stock
- 400 ml coconut milk
- 2 tablespoon lime juice
- salt
- Cayenne pepper
- Basil, (Thai basil)
- oil
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions and garlic. Wash and chop the bell pepper and celery. Peel and dice the carrot and ginger.
- Heat the oil in a saucepan and sauté the ginger, onion, garlic and the curry powder in it for about 1 minute. Wash the lentils in a colander, drain and add to the onions with paprika, celery and carrots. Pour in the vegetable stock and coconut milk and bring to the boil. Simmer gently for about 20-25 minutes, until the lentils have crumbled and the vegetables are soft. Now puree the soup with the hand blender and possibly strain it through a sieve. Season the soup with lime juice, salt and cayenne pepper and add the finely chopped Thai basil.
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