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Brothy Red Lentil Curry Soup
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Brothy Red Lentil Curry Soup

45 minPara 5Nutri-Score A€
de @startwithbeans27 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

5 personas
  • onion (large, diced)Frutas y verduras1 pieza
  • garlic (cloves, minced)Frutas y verduras3 piezas
  • celery (stalks, diced)Frutas y verduras2 piezas
  • ground cumin (1.5 tsp)Especias3 g
  • chili powder (2 tsp)Especias5 g
  • smoked paprika (1/2 tsp)Especias1 g
  • cayenne pepper (tiny pinch)Especias500 miligramos
  • salt (to taste)Especias5 g
  • black pepper (to taste)Especias2 g
  • bay leafEspecias1 pieza
  • canned tomatoes (one can, chopped)Despensa400 g
  • vegetable broth (5 to 6 cups)Despensa1,2 litros
  • dried red lentils (1 cup, rinsed)Despensa190 g
  • spinach (a handful, or kale)Frutas y verduras60 g
  • olive oil (for sautéing)Despensa15 ml
  • bread (slices, for garlic toast)Panadería4 piezas

por ración

Nutrición

224kcal

Carbohidratos
35 g
Proteínas
11 g
Grasas
4 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Tijeras de cocina
  • wooden spoon

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 3

  4. Finish and serve

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