Red Lentil Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 medium onion (s), finely chopped
- 2 clove (s) garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 30 g hee or butter
- 1 teaspoon ground cumin
- 2 teaspoons coriander, ground
- 1 teaspoon turmeric, ground
- 1 teaspoon curry powder, yellow Indian
- 400 ml vegetable stock
- 1 can coconut milk
- 250 g lentils, red, washed
- 30 g tomato paste, to taste
- 2 tablespoon coriander greens, chopped, to taste
- some lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Melt ghee or butter in a saucepan and fry the onions in it over medium heat until translucent. Add garlic and ginger and fry for 2-3 minutes. Add caraway seeds, coriander, turmeric and curry powder, stir and fry for 30 seconds. Deglaze with the broth, add coconut milk and lentils and cover and simmer the soup over a low flame for about 40 minutes until the lentils have disintegrated.
- Season to taste with salt, pepper and possibly tomato paste. If the soup is too thick, add a little more water or broth. Remove from heat, stir in lemon juice and coriander and serve.
- The recipe can be varied in different ways: If you like the soup spicier, chop 2-3 pitted chili peppers and fry them with the ginger and garlic. You can also add 300-500 g of peeled and chopped tomatoes, this will make the soup more tomato. Replacing the coconut milk with broth makes the soup lower in calories. If you don`t like coriander, you can leave it out.
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