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Tomato and Lentil Curry Soup

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Tomato and Lentil Curry Soup

The perfect tomato and lentil curry soup recipe with a picture and simple step-by-step instructions.

  • 250 g Red lenses
  • 600 ml Vegetable broth
  • 1 Pc. Zucchini
  • 1 Can Tomatoes
  • 1 Glass Indian curry sauce, without additives
  • Pepper
  • 2 tbsp Tomato paste
  • 1 Pc. Organic lemon, juice and zest of it
  • 0,5 tsp Ginger salt or normal salt
  • 1 Can White beans
  1. Bring the vegetable stock to a boil and then add the lentils. In the meantime, roughly chop the zucchini and then also add to the saucepan. Now all the other ingredients are added. Let the lid simmer for about 15 minutes, then puree.
  2. Instead of zucchini you can also use carrots or a little pumpkin. The white beans can be left out or replaced with chickpeas. To garnish you can sprinkle some black sesame on top or pomegranate seeds, if you like it fruity. I like it with rosemary needles fried in oil.
Dinner
European
tomato and lentil curry soup

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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