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Spicy Lentil Soup

Diabetic.Foodie's picture
Ingredients
  Olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Onion 1 Large, chopped
  Fresh root ginger 1 Inch, peeled and grated (2.5 Centimeter)
  Parsnip 1 , chopped
  Potato 1 Large, chopped
  Celery stick 2 , chopped
  Medium curry paste 2 Tablespoon
  Red lentils 3 1⁄2 Ounce (100 Gram)
  Vegetable stock 2 1⁄2 Pint (1.5 Liter, Good Stock)
  Coconut milk 13 Ounce (400 Gram)
  Lemon 1⁄2 , rind grated and lemon juiced
  Chopped fresh coriander 15 Gram
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

Heat the oil in a large saucepan.
Add the garlic, onion, and ginger, and fry gently for 2-3 minutes.
Add the parsnip, potato, and celery to the pan and continue to fry gently for 3 minutes.
Stir the curry paste through the vegetables and cook for a further minute.
Add the lentils and stock to the pan.
Bring to the boil, reduce the heat, cover, and simmer for 25 minutes, or until the lentils are tender.
Pour the mixture into a blender or food processor, and process until smooth

Recipe Summary

Cuisine: 
German
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Interest: 
Healthy

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