John Myers
Lentil Soup with Chilli and Vegetables – Hot
The perfect lentil soup with chilli and vegetables – hot recipe with a picture and simple step-by-step instructions.
- 250 g Lentils red
- 1 Glass Vegetable stock
- 40 g Fresh ginger
- 2 piece Chilli fresh
- 2 piece Onion
- 1 Can Tomato pieces
- 1 Teaspoon (level) Curry powder
- 1 Teaspoon (level) Ras el Hanout
- 1 pack Soup vegetables
- Salt, oil
- Cut the vegetables (leek, celery and carrots) into small cubes or rings. Cut the ginger, onions and chilli very finely. Wash the lentils briefly.
- For the lentil soup, put the oil in a saucepan and sauté the ginger, onion and chilli and stir in the curry and ras el hanout, then immediately add the lentils and pour in the stock. Bring everything to a boil, turn the heat down and simmer for 15 minutes. If necessary, add a little water in between, the lenses should always be covered with water.
- Put the vegetables in a little oil in an extra saucepan and stir in a little oil, then season with salt and gradually add water until they are just covered. Reduce the heat and simmer for 5 to 10 minutes.
- Now stir in the lentil soup and stir in the tomato pieces from the can, just bring to the boil for a short time. Then pour in the vegetables with the broth.
- The soup is very hot. I served them with some yogurt and parsley.
- Is well suited for pre-cooking, then in the refrigerator and in the evening remove in portions and warm up.
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