Ingredients
-
1 onion
-
1 thumb-sized piece ginger
-
1 tsp tomato paste
-
1 tsp curry powder
-
2 tbsp olive oil
-
100g red lentils
-
400g coconut milk
-
400g canned tomatoes
-
1 pinch chilli powder
-
1 tbsp sriracha
-
4 coriander stems
-
2 tbsp pine nuts
-
salt
-
black pepper
Directions
Full of flavour and vitamins, smooth curried lentil soup makes a great choice for a light meatless snack.
Ingredients
| 1 onion | |
| 1 thumb-sized piece ginger | |
| 1 tsp tomato paste | |
| 1 tsp curry powder | |
| 2 tbsp olive oil | |
| 100g red lentils | |
| 400g coconut milk | |
| 400g canned tomatoes | |
| 1 pinch chilli powder | |
| 1 tbsp sriracha | |
| 4 coriander stems | |
| 2 tbsp pine nuts | |
| salt | |
| black pepper |
Steps
|
1
|
Boil 150 ml of water in an electric kettle. |
|
2
|
Peel and finely dice the onion. Peel and cut the ginger into thin strips. |
|
3
|
Then add coconut milk, tomatoes, lentils and 150 ml of water. Season with salt, pepper and chilli powder. Bring to a boil, cover and cook at a medium heat for 10 minutes. |
|
4
|
Afterwards, finely purée the soup using the hand blender. Brown the pine nuts in a pan without adding additional fat. |
|
5
|
Arrange the soup in the dishes and decorate with sriracha, finely chopped coriander, and black pepper. |
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