John Myers
Indian Lentil Soup
The perfect indian lentil soup recipe with a picture and simple step-by-step instructions.
- 2 Oranges untreated
- 2 Red onions
- 20 g Fresh ginger
- 8 tbsp Rapeseed oil
- 200 g Lentils red
- 1 tsp Yellow curry powder
- 600 ml Vegetable broth
- 200 ml Coconut milk thin
- 1 Red chilli pepper
- 250 g Tofu firm
- 4 Stems Fresh coriander
- 3 tbsp White wine vinegar
- Salt
- Sugar
- Peel off the peel of one orange with a zest. Squeeze out about 200 ml of juice from both oranges. Peel the onions and cut into large cubes. Peel the ginger and cut into small pieces. Sauté the orange peel (save a teaspoon), onions and ginger in 3 tablespoons of hot rapeseed oil in a large saucepan. Add lentils and 1 teaspoon of curry powder, sauté briefly, then deglaze with orange juice.
- Add the stock, bring to the boil and simmer for 10 minutes over medium heat. Then remove 1/4 of the lentils with a slotted spoon. Add coconut milk to the remaining lentil soup and cook for another 10 minutes.
- Finely chop the chilli pepper. Cut the tofu into 1cm small cubes. Mix the vinegar with the rest of the oil, some salt and sugar in a bowl. Mix in the removed lentils, chilli and tofu.
- Puree the coconut soup very finely, season with salt, curry and sugar to taste. Pluck the coriander leaves from the stalks. Arrange Indian lentil soup on plates. Serve garnished with tofu mixture and coriander leaves and the remaining orange peel.
Facebook Comments