Red Lentil Soup
This delicious, creamy red lentil soup with coconut milk is quick to make and can be served as a starter or main dish. If you'd like to throw in some more veggies, you can add carrots or celery to the soup, or serve it with fresh arugula or spinach.
Kochutensilien
- 1 pot
- 1 hand blender *
Zutaten
- 1 onion
- 2 cloves of garlic
- 1 thumb-sized piece of ginger
- 1 pinch of salt
- 2 teaspoon olive oil
- 2 tablespoon tomato paste
- 1.5 teaspoon curry paste (red or yellow)
- 100 g uncooked red lentils (3.5 oz or ½ cup)
- 300 ml vegetable broth (10.1 fl. oz)
- 100 g strained tomatoes (3.5 oz)
- 100 g coconut milk (fat-reduced) (100ml or 3.5 oz)
- black pepper, turmeric **
- 1 lime
- To serve: more coconut milk, fresh cilantro or parsley, arugula, spinach, or bread
Anleitungen
- Peel and finely dice the onion, garlic cloves and ginger. In a pot, add the oil as well as the onion, garlic, and ginger cubes. Season with a pinch of salt and sauté until the onions are translucent.
- Add the tomato and curry paste and keep on frying for another two to three minutes.
- Add the lentils and deglaze with the vegetable broth, tomatoes, and coconut milk. Mix well and make sure nothing sticks to the bottom of your pot. Reduce the head, close the lid, and let it simmer for about 20 to 25 minutes.
- As soon as the time is over and the lentils are nicely soft and have absorbed most of the liquid, remove the pot from the heat and start blending it up with your hand blender.* Season to taste with pepper, turmeric, some lime juice, and salt if needed. Garnish with coconut milk, herbs and serve it with your choice of side dish.
Notizen
*Alternatively use a regular blender or skip this step.
Nährwerte
Calories: 316kcalCarbohydrates: 32gProtein: 14.5gFat: 12.7gSaturated Fat: 5.6gCholesterol: 0.1mgSodium: 603.4mgPotassium: 464.8mgFiber: 6.8gSugar: 6.2gVitamin A: 27.5IUVitamin C: 3.5mgCalcium: 35.3mgIron: 3.1mg
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