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🍲 Creamy Red Lentil Soup with Fennel and Chili

394 kcal · 30 min · 4 servings

Ingredients

• 1 bulb fennel
• 2 chili peppers
• 1 onion
• 1 tbsp freshly grated ginger
• 1 tbsp sesame oil
• 1 tsp curry powder
• 500 g red lentils
• 1 l vegetable broth
• 2 stalks cilantro
• salt
• 1 lemon

Instructions

1. 1. Wash the fennel thoroughly and remove the tough stalks. Dice the fennel flesh into very small cubes.
2. 2. Wash the chili peppers. Slice them into thin, fine rings.
3. 3. Peel the onion and dice it into fine cubes as well.
4. 4. Heat some oil in a pot. Add the fennel, onions, and chili rings. Sauté the vegetables over medium heat until they become soft.
5. 5. Add the grated or finely chopped ginger. Stir everything briefly until it smells fragrant.
6. 6. Add the curry powder to the pot. Stir it for about one minute to activate the flavors.
7. 7. Add the red lentils to the pan. Stir them in so they are mixed with the spiced vegetables.
8. 8. Deglaze the mixture with the vegetable broth. Stir briefly.
9. 9. Cover the pot. Let the soup simmer on low heat for about 20 minutes until the lentils are soft.
10. 10. Take two large ladles of the whole lentils out of the soup and set them aside.
11. 11. Puree the remaining soup content in the pot with an immersion blender until it becomes creamy.
12. 12. Add the set-aside whole lentils back into the creamy soup. Stir them in.
13. 13. Season the soup with salt and a squeeze of lemon juice.
14. 14. Fill the soup into bowls.
15. 15. Garnish the bowls with fresh cilantro leaves and lemon wedges.
16. 16. Serve the soup immediately while warm.

Nutrition per serving

• kcal: 394
• Protein: 31 g · Fett/Fat: 5 g · Carbs: 54 g