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🍲 Creamy Curry Lentil Soup

300 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• garlic cloves 1 pc.
• oil 2 tbsp
• curry powder 1 tsp
• lentils, red 250 g
• tomato paste 20 g
• vegetable broth 1 L
• lemons 1 pc.
• parsley, fresh 10 g
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Cut the onion in half and peel it.
2. 2. Peel the garlic.
3. 3. Place the onions and garlic into the mixing bowl.
4. 4. Chop the ingredients for 4 seconds on speed 8.
5. 5. Scrape down the sides of the bowl with a spatula.
6. 6. Add the oil and curry powder.
7. 7. Sauté the mixture for 4 minutes on the sauté setting.
8. 8. Rinse the lentils in a sieve under running water.
9. 9. Add the lentils, tomato paste, and hot broth to the mixing bowl.
10. 10. Cook the soup for 25 minutes at 100 degrees on speed 1.
11. 11. Wash the lemon under running water.
12. 12. Cut the lemon into wedges.
13. 13. Wash the parsley and shake it dry.
14. 14. Pick the parsley leaves off the stems.
15. 15. Blend the cooked lentils for 30 seconds on speed 6.
16. 16. Season the soup with salt and pepper to taste.
17. 17. Serve the curry lentil soup with lemon wedges and fresh parsley.

Nutrition per serving

• kcal: 300
• Protein: 19 g · Fett/Fat: 12 g · Carbs: 38 g