John Myers
Li-la Lentil Soup
The perfect li-la lentil soup recipe with a picture and simple step-by-step instructions.
- 100 g Frozen spinach leaves
- 2 Onions
- 2 Garlic cloves
- 2 tbsp Olive oil
- 1 tbsp Curry powder
- 250 g Red lenses
- 1 l Vegetable broth
- 250 ml Carrot juice
- Salt pepper
- Some corn chips
- First of all, let the spinach thaw. Peel and finely dice onions and garlic. Heat the oil in a large saucepan and sauté the onions and garlic until translucent. Then dust the curry powder over it and fry it briefly. Gradually add the lentils and pour in the broth and the carrot juice. Let the whole thing simmer over a low heat for about 20 minutes until the lentils are soft. Then lightly puree the soup with a hand blender and season with salt and pepper. (In our case I did not use any additional salt at all, as the vegetable broth already gave the perfect seasoning.) Now comes the quick part … Put the soup in a plate or bowl, squeeze out the spinach leaves, tear them apart and stir in on the plate.
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