Ingredients for 6 servings:
- 1 onion(s), finely diced
- 4 cloves garlic, finely diced
- 500 g lentils, red
- 2 can/n tomatoes, chunky
- 2 cans coconut milk, unsweetened
- 1 tbsp curry powder, heaped
- 1 tbsp turmeric, heaped
- some vegetable broth, instant
- some salt
- some pepper
- 1 pinch(s) of sugar
- some chili pepper(s), finely diced
- some olive oil, alternatively ghee or clarified butter
- some water
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
The easiest, quickest, and tastiest lentil curry soup! Perfect for parties!
Heat the fat (oil, ghee, clarified butter) in a large pot. Add the finely diced onions and garlic and sauté until golden yellow. Add the curry powder and turmeric and roast briefly. Add the lentils, canned diced tomatoes, and coconut milk. Rinse the cans of diced tomatoes or coconut milk with water and add three cans of water to the soup. Add a little vegetable stock, salt, pepper, and a pinch of sugar. Now simmer for another 15-20 minutes until the lentils are tender, adding a little more water if necessary (the soup should be a bit thick). Season again to taste and add some finely chopped chili peppers about 5 minutes before serving. Be very careful. They come in all sorts of spiciness. Be sure to remove the seeds and the white pith; they’re incredibly hot! (You could also use chili powder, but it won’t taste nearly as good). My tip: It’s best to wear gloves. If you don’t have any, you should treat your hands as follows after cutting: Rub them with oil (vegetable oil, etc.) for about 2-3 minutes, then rinse with soapy water, and finally rub them again with vinegar. Let the whole thing dry without rinsing. Once your hands have dried with the vinegar, they can be washed normally and shouldn’t be spicy anymore. If the soup is being served at a party where not everyone is eating at the same time, you can put a bowl of chopped chilies next to it. But please put up a sign warning people that they are extremely spicy.



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