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🍲 Creamy Lentil Tomato Soup

279 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 2 garlic cloves
• 20 g ginger (1 piece)
• 1 small red chili pepper
• 200 g carrots (2 carrots)
• 2 tbsp olive oil
• 200 g red lentils
• 400 g chopped tomatoes (can)
• 1 l vegetable broth
• salt
• pepper
• 0.5 tsp turmeric powder
• 10 g parsley (0.5 bunch)
• 40 g crème fraîche (2 tbsp)

Instructions

1. 1. Peel the shallots, garlic, and ginger.
2. 2. Finely chop the shallots, garlic, and ginger.
3. 3. Cut the chili pepper in half lengthwise and remove the seeds.
4. 4. Wash the chili pepper and chop it finely.
5. 5. Peel the carrots and dice them into small cubes.
6. 6. Heat the oil in a large pot.
7. 7. Sauté the shallots in the hot oil for 2 minutes.
8. 8. Add the carrots, garlic, ginger, and chili to the pot.
9. 9. Sauté the vegetables for another 4 minutes.
10. 10. Add the lentils, tomatoes, and broth to the pot.
11. 11. Season the soup with salt, pepper, and turmeric.
12. 12. Simmer the soup over low heat for 25 minutes.
13. 13. Blend the soup briefly with a hand blender until creamy.
14. 14. Wash the parsley and shake it dry.
15. 15. Finely chop the parsley.
16. 16. Ladle the hot soup into bowls.
17. 17. Add a dollop of crème fraîche to each serving.
18. 18. Garnish the soup with the chopped parsley.

Nutrition per serving

• kcal: 279
• Protein: 15 g · Fett/Fat: 9 g · Carbs: 34 g