Yellow Lentil Soup with Curry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 tablespoon butter
- 2 cloves garlic
- 1 tablespoon curry
- 0.5 teaspoon ½ paprika powder, noble sweet
- 0.25 teaspoon ¼ cumin
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper, freshly ground
- 4 tablespoon tomato paste
- 750 ml vegetable stock
- 400 g lentils, yellow
- 3 tablespoon raisins
- 1 bunch parsley, smooth
Print Recipe
Pin Recipe Instructions
- Dice the onion and sauté in the hot butter. Peel, crush and add the garlic cloves. Season with curry, paprika, cumin, salt and pepper. Add the tomato paste. Sweat everything briefly. Then pour in the vegetable stock, sprinkle in the lentils, bring to the boil and cook over a low heat for 35 minutes. Scatter the raisins. (If you don`t like them, you can leave them out.) Rinse the parsley under cold running water and pat dry. Pluck the leaves from the stalks and roughly chop them. Sprinkle on the soup before serving.
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