Red lentil soup
Add the stock, diced tomatoes, and lentils, and bring to a boil. Let the lentil soup simmer gently for about 10 to 15 minutes. Puree the soup until smooth with an immersion blender (This link opens in a new tab) or in a blender. You can also leave the soup chunky and not puree it if you prefer.
Ingredients · Servings 4
- 150 g dried red lentils
- 400 g canned diced tomatoes
- 1 ui
- 2 cloves of garlic
- 0.5 red pepper
- 1 cm fresh ginger
- 750 ml (chicken) stock
- 4 tablespoons sour cream
- 1 tsp cumin
- 2 tl garam masala
- 3 sprigs of fresh parsley
- Chili flakes and salt
- Olive oil
Method · 20 min
- Rinse the lentils well in a sieve and let them drain. Peel and finely chop the onion, and finely chop the garlic and red pepper (without the seeds and membranes). Sauté this in some olive oil.
- Add the garam masala and the cumin. Grate the ginger and sauté briefly. Heating releases the flavors of the spices even more.
- Add the stock, diced tomatoes, and lentils, and bring to a boil. Let the lentil soup simmer gently for about 10 to 15 minutes. Puree the soup until smooth with an immersion blender or in a blender. You can also leave the soup chunky and not puree it if you prefer.
- Season the red lentil soup with some chili flakes and salt. Pour the soup into bowls. Garnish the soup with a tablespoon of sour cream (or quark) and some freshly chopped parsley.
