Summary

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)

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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.