Red Lentil Soup with Feta and Couscous
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 shallot (s)
- 1 tablespoon sunflower oil, or coconut oil
- 1 tablespoon tomato paste
- curry
- turmeric
- Paprika powder, noble sweet
- coriander
- Chili powder
- 250 g lentils, red
- 1 liter water
- 3 cans tomato (s), 400ml each
- salt
- Broth, instant
- 1 lemon (s), add the juice from it
- 200 g feta cheese
- 100 g couscous
- 100 ml water for the couscous
- salt
Print Recipe
Pin Recipe Instructions
- Heat the oil in the pan and steam the shallots until translucent. Briefly sauté the curry, chilli powder, coriander, paprika and turmeric as well as the tomato paste. Then add the well rinsed lentils and pour the water over them. Simmer until the lentils are soft. Caution: Do not add any salt or broth yet, otherwise the lentils will stay hard!
- In the meantime, cook the couscous according to the instructions. Usually this is just a little salted and poured with boiling water. Set aside and let it steep.
- When the lentils are soft, add the canned tomatoes, season with salt and lemon juice. Now add the feta (set aside for garnish) and puree the soup.
- Arrange in plates and add the couscous and the rest of the feta.
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