🍽️ Creamy Red Lentil Curry Soup with a Fresh Twist

Name: Creamy Red Lentil Curry Soup with a Fresh Twist
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 1 garlic clove; 1 tsp freshly grated ginger; 2 tbsp olive oil; 1 tsp red curry paste; 150 g red lentils; 400 g chopped tomatoes (can); 600 ml vegetable broth; salt; lemon juice; cayenne pepper; 4 tbsp sour cream (10% fat); 0.5 bunch cilantro leaves

216 kcal · 30 min · 4 servings

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Ingredients

1 onion
1 garlic clove
1 tsp freshly grated ginger
2 tbsp olive oil
1 tsp red curry paste
150 g red lentils
400 g chopped tomatoes (can)
600 ml vegetable broth
salt
lemon juice
cayenne pepper
4 tbsp sour cream (10% fat)
0.5 bunch cilantro leaves

Instructions

1. Peel the onion and the garlic. Cut both ingredients into very small cubes.
2. Peel the ginger and also cut it finely.
3. Heat some oil in a pot.
4. Add the onions, garlic, and ginger to the hot oil.
5. Sauté the vegetables for 1 to 2 minutes until they are no longer translucent. Stir occasionally.
6. Add the curry paste and the red lentils to the pot.
7. Stir everything briefly so that the lentils and paste absorb the oil.
8. Add the tomatoes and the vegetable broth to the mixture.
9. Let the soup simmer on low heat for about 15 minutes.
10. Stir the soup occasionally.
11. If the soup becomes too thick, add a little more broth as needed.
12. Season the soup with salt, lemon juice, and cayenne pepper.
13. Divide the hot soup among several plates or bowls.
14. Add one tablespoon of sour cream to each portion.
15. Sprinkle fresh coriander leaves over the soup.
16. Serve the soup immediately while hot.

Nutrition per serving

kcal: 216
Protein: 11 g · Fett/Fat: 10 g · Carbs: 21 g