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Brothy Red Lentil Curry Soup
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Brothy Red Lentil Curry Soup

45 Min.Für 5Nutri-Score A€
von @startwithbeans27 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

5 Personen
  • onion (large, diced)Obst & Gemüse1 Stück
  • garlic (cloves, minced)Obst & Gemüse3 Stücke
  • celery (stalks, diced)Obst & Gemüse2 Stücke
  • ground cumin (1.5 tsp)Gewürze3 g
  • chili powder (2 tsp)Gewürze5 g
  • smoked paprika (1/2 tsp)Gewürze1 g
  • cayenne pepper (tiny pinch)Gewürze500 mg
  • salt (to taste)Gewürze5 g
  • black pepper (to taste)Gewürze2 g
  • bay leafGewürze1 Stück
  • canned tomatoes (one can, chopped)Vorräte400 g
  • vegetable broth (5 to 6 cups)Vorräte1,2 Liter
  • dried red lentils (1 cup, rinsed)Vorräte190 g
  • spinach (a handful, or kale)Obst & Gemüse60 g
  • olive oil (for sautéing)Vorräte15 ml
  • bread (slices, for garlic toast)Backwaren4 Stücke

pro Portion

Nährwerte

224kcal

Kohlenhydrate
35 g
Eiweiß
11 g
Fett
4 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • Küchenschere
  • wooden spoon

Schritt für Schritt

Zubereitung

  1. Sauté the aromatics

    • Heat the oil in a pot and add the diced onion.
    • Sauté the onion for 5 minutes, then add the garlic and celery and cook 1 more minute.
    Schritt 1

  2. Add the spices and tomatoes

    • Stir in the cumin, chili powder, smoked paprika, cayenne, salt and pepper.
    • Add the bay leaf and the canned tomatoes, snipped with scissors, and stir.
    Schritt 2

  3. Simmer the soup

    • Pour in the vegetable broth and add the dried red lentils.
    • Bring to a boil, then simmer for 25 minutes until the lentils fluff up.
    Schritt 3

  4. Finish and serve

    • Remove the bay leaf and stir in the spinach or kale.
    • Serve with garlic toast.
    Schritt 4
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