Red Lentil Soup with Curry & Coconut


  • 1 tablespoon of olive oil
  • 1 tablespoon of curry spice
  • Half teaspoon cinnamon
  • 1 onion chopped
  • 2 carrots peeled and chopped
  • 1-2 teaspoons fresh ginger grated
  • 2 cloves of garlic chopped
  • 1-2 teaspoons salt to taste
  • 1 teaspoon sugar
  • 1/3 cup tomato paste
  • 7 glasses of water
  • 1,5 liter can of coconut milk
  • 2 cups red lentils
  • 1 cup of cooked chickpeas can also be used
  • 1 tablespoon of freshly squeezed lemon juice
  • fresh coriander and lemon, if available, lime wedges for serving
Add oil to a large saucepan over medium heat. Add the curry and cinnamon and
and cook for about 2 minutes, stirring frequently, until the aroma of the spices is released.
Add the onion and cook for 2-3 minutes, then carrots, ginger and garlic, salt,
Add sugar and tomato paste and cook for another 2 minutes, stirring.
Add the water, coconut milk, lentils and chickpeas and mix. Bring the mixture to a boil and then lower the heat
Cook uncovered, stirring occasionally, for 25 minutes or until lentils are tender.
Finally, stir in the lemon juice. Taste for spice and serve with fresh coriander
and serve with lemon wedges.


 

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