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🍲 Quick Red Lentil Soup

282 kcal · 30 min · 4 servings

Ingredients

• 300 g red lentils
• 6 spring onions
• 1 garlic clove
• 10 g ginger (1 piece)
• 2 tbsp sesame oil (30 g each)
• 1 tbsp curry powder (red)
• 800 ml vegetable broth
• 0.5 bunch coriander (10 g each)
• 2 tomatoes
• 2 tbsp lime juice
• salt
• cayenne pepper

Instructions

1. 1. Rinse the red lentils in a sieve under hot water and let them drain well.
2. 2. Wash the spring onions and trim them.
3. 3. Slice one spring onion diagonally into thin strips.
4. 4. Finely chop the remaining spring onions.
5. 5. Peel the garlic and chop it finely.
6. 6. Peel the ginger and grate it finely.
7. 7. Heat the oil in a large pan.
8. 8. Sauté the garlic, chopped spring onions, and ginger over high heat for 1 to 2 minutes until translucent.
9. 9. Sprinkle the curry powder over the mixture.
10. 10. Deglaze the pan with the broth.
11. 11. Stir in the drained lentils.
12. 12. Simmer the soup over low heat for 15 to 20 minutes, stirring occasionally.
13. 13. Add a little more broth if the soup becomes too thick.
14. 14. Wash the coriander (cilantro) in the meantime.
15. 15. Shake the coriander dry.
16. 16. Roughly chop the coriander leaves.
17. 17. Blanch the tomatoes by pouring hot water over them.
18. 18. Shock the tomatoes in cold water to make the skin easy to remove.
19. 19. Peel the tomatoes.
20. 20. Quarter the tomatoes.
21. 21. Remove the seeds from the tomato quarters.
22. 22. Dice the tomatoes roughly.
23. 23. Add the diced tomatoes to the lentil mixture.
24. 24. Season the soup with lime juice, salt, and cayenne pepper to taste.
25. 25. Divide the finished soup among four bowls.
26. 26. Garnish the soup with the sliced spring onions and chopped coriander.

Nutrition per serving

• kcal: 282
• Protein: 19 g · Fett/Fat: 7 g · Carbs: 36 g