John Myers
Contents
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Ingredients
- 500 g Red lentils
- 2 Onions
- 2 Garlic cloves
- 10 g Freshly chopped ginger
- 1 tbsp Oil
- 0,5 tsp Curry powder
- 1 tsp Ground cumin
- 1 tsp Ground cardamom
- 1 tsp Cayenne powder
- Salt
- Pepper from the grinder
- 2,5 L Clear broth or vegetable broth
Instructions
- Peel and finely dice onions, ginger and garlic. Heat the oil in a large saucepan. Sauté the onions, ginger, garlic and lentils in it, season with curry, cayenne pepper, cumin and cardamom. Pour in the stock, bring to the boil. Simmer over low heat for about 15 minutes, stirring frequently, then puree. Season to taste with salt and pepper. Arrange the soup in bowls, each with a dollop of crema di balsamico. Serve with fried bacon slices or the like.
Nutrition
Serving: 100gCalories: 237kcalCarbohydrates: 2.5gProtein: 0.5gFat: 25.4g
