Red lentil and tomato soup with Thai curry

Ingredients for 2 servings:

• 1 onion(s), finely diced
• 2 tsp fresh ginger, finely chopped
• 80 g lentils, red
• 2 tsp olive oil
• 2 tsp Thai curry paste, red, possibly 1 tsp
• 2 tbsp tomato paste
• 1 can of chopped tomatoes, approx. 400 ml
• Vegetable broth, approx. 600 – 800 ml
• salt and pepper
• Agave syrup
• n. B. Pul Biber
• 2 spring onions, finely sliced
• possibly garlic
• Yogurt as an ingredient in the soup
• Parsley, coriander leaves (optional)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Slightly spicy

Heat the oil and sauté the finely chopped ginger and onion for a few minutes. Add the tomato paste and Thai curry paste (1 teaspoon is also good if you prefer less spicy) and sauté briefly. Add the lentils and sauté briefly. Deglaze with the chopped tomatoes and one and a half to two times the amount of vegetable stock. Simmer everything for 20 minutes. During the last 5 minutes, add the spring onion rings. Season to taste with salt, pepper, agave syrup, and Pul Biber, if desired. Serve on deep plates with a dollop of yogurt and chopped parsley or cilantro. Extremely filling and very low in calories.