Indian lentil soup – quick recipes from my kitchen
This Indian lentil soup is full of good and healthy ingredients. Thanks to the curry, it has a wonderfully spicy note and tastes just fine.
Wow, it's really the end of January. Is 1/12 of the year again? Time is just as fast as last year.
With the beginning of February, things will change a lot. My little mouse starts in the crib. I'm curious how she will like it. I suspect her separation will be easier than mine. But we have already practiced in recent months. She spent 2 days a week with her grandparents, while I was working for a few hours. A smooth transition, then. Nevertheless, I am sad that the intense mum-mouse-time has come to an end.
So we got together last week. During that time, I made her this Indian lentil soup for the first time. The recipe has been with me for a long time. It was in one of my first cookbooks and I ate it often with my mom. My little mouse, the soup seems to taste as good as mine. She ate three bowls right away 🙂
The soup is full of healthy nutrients and the curry gets a nice subtle spicy touch. A really great soup in the cold season.
The soup is prepared with vegetable stock. I use mine for that vegetable seasoning, You can also use grained broth if you do not have it at home.
If you like, you can garnish the soup while still serving with a tablespoon of natural yoghurt and a few cashew nuts. I leave the cashew nuts if I have none at home. Natural yoghurt, however, always goes with the soup.
Incidentally, I always prepare the soup in duplicate. If there is something left, it can still be eaten or frozen the next day. Everyone will always be there. 😉
Indian lentil soup
This Indian lentil soup accompanies me already his Kindestagen. It's quick to prepare, with lots of healthy ingredients in it and the light curry flavor of this soup is just delicious.
Cooking time:20 minutes
Total time:30 minutes
2 big or 4 small carrots
1 big parsnips
1 big onion
1 clove of garlic
2 EL rapeseed oil (old, sunflower oil)
2 TL curry powder
250 g red lenses
2 Teaspoon vegetable broth
100 Frozen spinach
4 EL natural yoghurt (optional)
1 Handful of cashew nuts
Peel the carrots and parsnips with a peeler.
Rub both on the coarse side of a four-wheel drive.
Peel the onion and garlic and cut into small cubes.
In a pan you heat the rapeseed oil and roast the onion with the garlic for about 3 minutes.
Stir the curry powder under the onions and roast it briefly.
Add the grated carrots and parsnips and let them sauté briefly.
Heated 1 liter of water in the kettle.
When the water has boiled, add it to the pot with the lentils and vegetable stock.
Let the soup simmer for 15 minutes.
Then add the frozen spinach and simmer for another 5 minutes.
Season with salt.
If you like, you can serve the soup with one tablespoon of plain yoghurt and some cashew nuts.