Red Lentil Tomato Soup with Thai Curry

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 onion (s), finely diced
  • 2 teaspoons ginger, fresh, finely chopped
  • 80 g lentils, red
  • 2 teaspoons olive oil
  • 2 teaspoons Thai curry paste, red, possibly 1 teaspoon
  • 2 tablespoon tomato paste
  • 1 can tomatoes, chunky, approx. 400 ml
  • Vegetable broth, approx. 600 - 800 ml
  • salt and pepper
  • Agave syrup
  • Pul beaver
  • 2 spring onions, cut into thin rings
  • possibly garlic
  • Yogurt as an addition to the soup
  • Parsley, coriander greens (optional)
Red Lentil Tomato Soup with Thai Curry
Red Lentil Tomato Soup with Thai Curry

Instructions

  1. Heat the oil, sauté the finely chopped ginger and onion in it for a few minutes.
  2. Add the tomato paste and the Thai curry paste, if you want to eat less spicy, add 1 teaspoon and sauté too. Add the lentils and sauté briefly. Deglaze with the chunky tomatoes and one and a half to two times the amount of the vegetable stock. Let everything simmer for 20 minutes. Add the spring onion rings during the last 5 minutes. Season to taste with salt, pepper, agave syrup and, if you like, Pul Biber.
  3. Serve on deep plates with a dollop of yogurt and chopped parsley or coriander.
  4. Very filling and very low in calories.

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