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🍽️ Warm Lentil Soup with Leek and Lemon

274 kcal · 30 min · 4 servings

Ingredients

• 150 g red lentils
• 1 onion
• 1 clove garlic
• 3 carrots
• 1 stalk leek
• 1 red chili pepper
• 3 tbsp olive oil
• 15 g red curry paste (1 tbsp)
• 30 g tomato paste (2 tbsp)
• 100 ml apple juice
• 750 ml vegetable broth
• 150 ml pureed tomatoes (jar)
• salt
• pepper
• 0.5 tsp ground cumin
• 0.5 tsp coriander
• 0.5 tsp turmeric powder
• 0.5 lemon (organic)
• 2 spring onions
• 2 sprigs parsley

Instructions

1. 1. Rinse the lentils in a sieve under running water.
2. 2. Let the lentils drain well.
3. 3. Peel the onion and the garlic clove.
4. 4. Cut the onion and garlic into fine cubes.
5. 5. Trim, peel and wash the carrots.
6. 6. Dice the carrots finely.
7. 7. Trim and wash the leek.
8. 8. Cut the leek into diagonal slices.
9. 9. Cut the chili pepper in half lengthwise.
10. 10. Remove the seeds from the chili.
11. 11. Wash the deseeded chili.
12. 12. Chop the chili finely.
13. 13. Heat the oil in a pot.
14. 14. Sauté the onion, garlic, carrots and chili for 4 minutes over medium heat.
15. 15. Stir in the curry paste and tomato paste.
16. 16. Let the mixture simmer for 2 minutes.
17. 17. Deglaze with apple juice.
18. 18. Top up with broth.
19. 19. Add the lentils and puréed tomatoes.
20. 20. Stir in the spices.
21. 21. Let the soup simmer over low heat for 10 minutes.
22. 22. Add the leek.
23. 23. Let the soup simmer for another 5 minutes.
24. 24. Check if the lentils still have a slight bite.
25. 25. Rinse the lemon under hot water.
26. 26. Dry the lemon.
27. 27. Grate the lemon zest.
28. 28. Squeeze out the juice.
29. 29. Trim the spring onions.
30. 30. Wash the spring onions.
31. 31. Cut the spring onions into fine diagonal rings.
32. 32. Wash the parsley.
33. 33. Shake the parsley dry.
34. 34. Chop the parsley.
35. 35. Season the soup with salt.
36. 36. Season the soup with pepper.
37. 37. Season the soup with the lemon juice.
38. 38. Divide the soup among bowls.
39. 39. Garnish the soup with lemon zest.
40. 40. Garnish the soup with spring onion rings.
41. 41. Garnish the soup with parsley.

Nutrition per serving

• kcal: 274
• Protein: 14 g · Fett/Fat: 9 g · Carbs: 34 g