A rich, flavorful soup with Indian themed spices that will satisfy your hunger and warm your heart. Works well as a starter or main dish.
Preparation time: 30 min + Cooking time: 45 min = Total time: 1h 15min
Serves 6 people
| 4 tb. | Vegetable oil |
| 125g | Red lentils |
| 900ml | Vegetable Stock |
| 400g | Carrots, in slices |
| 2 | Onions, chopped |
| 300g | Pumpkin, in slices |
| 1 can | Peeled tomatoes |
| 3 | Cloves of garlic |
| 2 cm | Fresh curcuma, finely chopped |
| 2 cm | Ginger, finely chopped |
| 3 | Stems of lemon grass |
| 1 tb. | Cumin (ground) |
| 1 tb. | Coriander seeds (ground) |
| 1 | red chili, chopped into fine rings |
| 2 tb. | Maple syrup |
| 1 | Lemon |
| 300 ml | Milk |
| 1 handful | Coriander leaves |
| Joghurt | |
| Salt | |
| Pepper |
List of Units
Simple Steps to Succeed
- Wash the lentils in a sieve under cold water and let it drain. Peel off a few small pieces of the lemon.
- Heat 2 tb. of vegetable oil in a big pan and braise the onion lightly.
- Add the garlic to the pan, let it fry for a minute.
- Deglaze with the vegetable stock. Add the carrots, pumpkin, lentils, tomatoes, kurkuma, ginger, lemon grass and lemon peel. Let it cook for approximately 30 minutes until the vegetables are tender.
- In the meantime, heat 2 tb. of vegetable oil in a small pan.
- Add the spices and the chili, let it simmer at low heat for a minute.
- Deglaze it with the lemon juice, take the pan off the heat. Season with salt, pepper and maple syrup.
- When the vegetables are tender, blitz until smooth.
- Add the spice mixture, let it cook for another 10 minutes.
- Turn off the heat. Add the coriander leaves and milk.
- Garnish with coriander leaves and joghurt
Serve hot with bread.
😛 keep it on! 🙂