Red lentil vegetable soup Indian

Ingredients for 6 servings:

• 1 bunch of spring onions
• 200 g pumpkin flesh (Hokkaido)
• 3 carrots
• 1 head of cauliflower or broccoli
• ½ head of savoy cabbage or white cabbage
• 2 potatoes
• 1 medium-sized red bell pepper(s)
• 1 chili pepper(s), fresh or dried
• 1 piece(s) ginger, approx. 3 cm
• 3 garlic cloves
• 400 g lentils, red, washed
• 1 tbsp curry powder
• Salt
• 3 tbsp oil (rapeseed oil or olive oil)
• 1.2 liters of vegetable broth
• 1 can coconut milk

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

very variable in the choice of vegetables!

Cut all the vegetables into bite-sized, not too small pieces. You have a lot of freedom in your vegetable selection; use whatever is in season or what you have on hand, or a little of each; don’t forget the spring onions, ginger, garlic, and bell pepper. Sauté the curry with the spring onions, finely chopped chili (or more peppers if you like it spicy), garlic, and ginger in the oil in a large soup pot. Add the lentils and all the vegetables along with the vegetable stock, and cook for about 10 minutes. Add the coconut milk and season with salt. You can also serve it with basmati rice and then serve the soup as a dhal curry.