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Indian Lentil Soup
Nb persons: 4
Yield:
Preparation time:
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| Indian Lentil Soup | |
| 2-3 tbsp | extra virgin olive oil or coconut oil |
| 1 | yellow onion, finely chopped |
| 3 cloves | garlic, finely chopped |
| 1 tbsp | fresh ginger, very finely chopped |
| 1 tbsp | curry powder |
| 1 tsp | ground turmeric |
| 1/2 tsp | ground chili |
| harissa, alternative | |
| 3 medium | potatoes, diced |
| 2 | carrots, sliced |
| 200g | red or yellow lentils, rinsed |
| 4 cups / 1 liter | vegetable stock |
| a pinch | sea salt |
| 2-3 | tomatoes, diced |
Prepare the vegetables. Heat the olive oil in a big soup pot. Add onion, garlic, ginger and all the spices. After about a minute add the potatoes, carrots and the lentils, stir it around another minute before adding the vegetable stock. Let it boil on low-medium heat for 30 minutes, stir occasionally, taste the soup and add more salt and spices if needed. Add the tomatoes and let it boil for 5-10 more minutes. The soup is done when the lentils are dissolved. Serve with roasted pumpkin seeds and some fresh coriander.
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