Curry Lentil Soup
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 270 kcal | (13 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Giblets
- 1 bunch Soup vegetables
- 1 onion
- 1 l water
- 2 tsps grainy Broth
- 4 tsps Curry powder
- 8 peppercorns
- Coriander
- 200 grams Lentils
- 500 grams carrots
- 2 stalks Leeks
- freshly ground pepper
- 4 Tbsps pickled Pumpkin (from a jar)
- 1 Tbsp Vinegar
Preparation steps
1.
Rinse the giblets. Rinse the soup vegetables and cut into small pieces. Peel and quarter the onion. Pour the giblets, soup vegetables and onion into a pot. Fill with water. Add the broth, curry, peppercorns and coriander. Bring to a boil. Cover and simmer for about 1 hour, skimming off the foam, as needed.
2.
Add the lentils and boil for 25-30 minutes. Peel and dice the carrots. Add the carrots for the last 10 minutes of cooking.
3.
Rinse the leeks and cut into rings. 5 minutes before the end of cooking, add the leeks. Season with salt and pepper. Stir in the pumpkin. Season with vinegar and serve.
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