Preparation time: 50 minutes
Servings: 4
Although it is very simple, this tasty Indian lentil soup will take you on a culinary journey and warm you up on cold winter days.
INGREDIENTS
- 2-3 Tbsp extra virgin olive oil or coconut oil
- 1 yellow onion
- 3 garlic cloves
- 1 Tbsp fresh ginger
- 1 Tbsp curry powder
- 1 tsp ground turmeric
- ½ tsp ground chili or harissa
- 3 medium-sized potatoes
- 2 carrots
- 200g red or yellow lentils
- 1 liter vegetable broth
- 1 pinch sea salt
- 2-3 tomatoes
Garnish:
- Roasted pumpkin seeds, peeled
- Fresh coriander
Serve with:
- Naan (flatbreads)
PREPARATION
Finely chop the onion, garlic and ginger. Cut the potatoes and tomatoes into cubes and the carrots into slices. Rinse the lentils.
Heat the oil in a large pot. Add the onion, garlic, ginger as well as all the spices. After about a minute, add the potatoes, carrots and lentils. Stir for one additional minute before adding the vegetable broth. Let the soup simmer over low-medium heat for 30 minutes. Stir occasionally.
Taste the soup and add more salt and spices if needed. Add the tomatoes and let the soup simmer for another 5 to 10 minutes. The soup is ready when the lentils are dissolved and make for a smooth soup. Garnish with roasted pumpkin seeds and fresh coriander. Serve with naan.