🍽️ Creamy Lentil Curry Soup

Name: Creamy Lentil Curry Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g yellow lentils; 1 onion; 1 garlic clove; 2 tbsp olive oil; 2 tbsp curry powder; 700 ml vegetable broth; 200 ml coconut milk; salt; pepper (from the mill); lemon juice; parsley (for garnish)

333 kcal · 30 min · 4 servings

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Ingredients

250 g yellow lentils
1 onion
1 garlic clove
2 tbsp olive oil
2 tbsp curry powder
700 ml vegetable broth
200 ml coconut milk
salt
pepper (from the mill)
lemon juice
parsley (for garnish)

Instructions

1. Check the lentil package instructions. If it recommends soaking, place the lentils in water overnight. Drain the water afterwards.
2. Peel the onion and the garlic clove. Dice both into very small cubes.
3. Heat the oil in a large pot.
4. Add the onions and garlic to the hot oil. Sauté the vegetables until they are soft and translucent. Make sure they do not turn brown.
5. Sprinkle the curry powder over the vegetables. Stir briefly so that it becomes fragrant.
6. Add the drained lentils to the pot.
7. Deglaze the mixture with the vegetable broth and the coconut milk.
8. Let the soup simmer on medium heat for about 25 minutes. Stir occasionally.
9. Check the consistency. If the soup is too thick, add a little more broth.
10. Season the soup with salt, pepper, and a splash of lemon juice to taste.
11. Serve the finished soup onto the plates.
12. Garnish the plates with fresh chopped parsley.

Nutrition per serving

kcal: 333
Protein: 16 g · Fett/Fat: 17 g · Carbs: 28 g