John Myers
Ingredients for 4 servings:
- 3 shallots
- 1 tbsp sunflower oil or coconut oil
- 1 tbsp tomato paste
- curry
- turmeric
- Paprika powder, sweet
- coriander
- chili powder
- 250 g lentils, red
- 1 liter of water
- 3 cans of tomatoes, 400ml each
- Salt
- broth, instant
- 1 lemon(s), the juice
- 200 g feta cheese
- 100 g couscous
- 100 ml water, for the couscous
- Salt
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes
simple and vegetarian
Heat the oil in a pan and sauté the shallots until translucent. Briefly sauté the curry, chili powder, coriander, paprika, turmeric, and tomato paste. Then add the thoroughly rinsed lentils and pour in the water. Simmer until the lentils are soft. Caution: Do not add salt or stock yet, or the lentils will remain hard! In the meantime, cook the couscous according to the instructions. Usually, it is simply lightly salted and boiled water is poured over it. Set aside and let it steep. When the lentils are soft, add the canned tomatoes and season with salt and lemon juice. Now add the feta (reserve some for garnish) and purée the soup. Serve in bowls and add the couscous and the remaining feta.
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