John Myers
Lentil Curry Soup
The perfect lentil curry soup recipe with a picture and simple step-by-step instructions.
- 2 medium sized Zucchini
- 6 Carrots
- 1 Onion
- 10 g Ginger
- 1 Clove of garlic
- 0,5 bunch Fresh coriander
- 2 tbsp Rapeseed oil
- 1 tsp Red curry paste
- 1,5 liter Vegetable broth
- 150 g Lentils red
- 150 g Yogurt
- Salt
- Wash the zucchini, clean and cut in half lengthways. Peel the carrots. Cut both diagonally into pieces about 1-2 cm wide. Peel the onion and cut into large cubes. Peel the ginger and clove of garlic, chop finely. Pluck the coriander leaves from the stalks and refrigerate Tie the stems together with kitchen twine.
- Heat the oil in a saucepan. Sauté the carrots, zucchini, onion, ginger and garlic in it. Stir in 1 teaspoon curry paste and coriander stalks. Deglaze with the vegetable stock, season with salt and bring to the boil, covered, over a medium heat for about 5 minutes. Cook the red ones Add the lentils and cook another 5-7.
- In the meantime, finely chop 2/3 of the coriander leaves and mix with the yoghurt. Remove the coriander stalks from the soup. Add the yoghurt coriander to the soup and stir gently. Season the soup with salt. Spread on plates and serve sprinkled with coriander leaves.
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