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🍽️ Creative Lentil Soup Without Potatoes

263 kcal · 30 min · 4 servings

Ingredients

• 250 g red lentils
• 1 stalk celery
• 2 carrots
• 4 spring onions
• 1 clove garlic
• 15 g ginger (1 piece)
• 2 tbsp light sesame oil
• 2 tbsp curry powder (red)
• 800 ml vegetable broth
• 2 tomatoes
• lime juice
• salt
• cayenne pepper
• 10 g parsley (0.5 bunch)

Instructions

1. 1. Rinse the lentils under hot water and let them drain in a sieve.
2. 2. Wash the celery, remove tough parts, and cut it into small cubes.
3. 3. Peel the carrots and cut them into small cubes as well.
4. 4. Wash the spring onions, trim the ends, and chop them finely.
5. 5. Peel the ginger and grate it finely.
6. 6. Peel the garlic and chop it finely as well.
7. 7. Heat oil in a pot and sauté the celery, carrots, spring onions, ginger, and garlic for 1 to 2 minutes until they become colorless.
8. 8. Sprinkle the curry powder over the vegetables.
9. 9. Deglaze the mixture with the vegetable broth.
10. 10. Add the drained lentils to the broth.
11. 11. Cut the tomatoes into small pieces and add them to the pot as well.
12. 12. Let the soup simmer on low heat for 15 to 20 minutes, stirring occasionally.
13. 13. Add more broth if necessary, if the soup becomes too thick.
14. 14. Season the soup with lime juice, salt, and cayenne pepper to taste.
15. 15. Chop the parsley coarsely and sprinkle it over the finished soup.
16. 16. Serve the lentil soup hot.

Nutrition per serving

• kcal: 263
• Protein: 16 g · Fett/Fat: 7 g · Carbs: 34 g