Lentil curry soup with quinoa

Ingredients for 1 servings:

• 0.33 clove(s) garlic
• 40 g onion(s)
• 20 g carrot(s)
• 0.17 celeriac
• 60g Pardina Lentils or red Lentils
• 7 ml rapeseed oil
• 20 g tomatoes, pureed
• 10 g tomato paste
• 10 g curry paste
• 1 pinch(s) of sugar
• 500 ml vegetable stock
• 25 g quinoa, raw
• 5 g coconut drink from the can
• some sea salt
• some parsley
• ¼ lemon(s), organic

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

wholesome and tasty, suitable for meta-type Gamma

Peel and finely chop the garlic, dice the peeled onions, peeled carrots, and peeled celeriac. Wash the lentils under running water in a fine sieve and drain. Heat the oil in a saucepan and sauté the diced onion for 3 minutes over low heat. Add the garlic, celery, and carrots and sauté for another 5 minutes. Mix the passata, tomato paste, curry paste, sugar, and vegetable stock in a bowl and add half to the saucepan. Set the other half aside and use once the soup has thickened. Then add the lentils, bring to a boil, and simmer for 10 minutes, until the lentils are tender. Add the quinoa and coconut milk to the soup and simmer for another 10-15 minutes. Season the soup with salt. Pick the parsley leaves, thinly slice the lemon, and sprinkle them over the lentil and quinoa soup with a little coconut milk before serving. 400 kcal per serving.