Lentil soup with curry, garlic and ginger

This is a creamy, easy and high on nutrition soup ready in less than 30 minutes. The taste of curry and garlic is just spot on and even if the recipe name Lentil soup doesn’t sounds like what you normally cook, try this out. This is so good and the lentils give the soup a creamy and delicious texture. I also added some turmeric, just because I love it. 😉

Ingredients (4 pers.): 

  • 1 cup red lentils
  • 3 big carrots
  • 2 yellow onions
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 tbsp (extra spicy) curry
  • 1 cup water
  • 1 vegetarian broth
  • 14 oz coconut milk
  • pinch of salt and fresh black pepper

Clean and drain the lentils in running water.

Peel and cut the carrots and onions in smaller pieces. Press the garlic cloves and add carrots, onion and garlic into a dutch oven pan (or big sauce pan) together with olive oil. Heat the pan to medium heat and add the curry. Sauté the vegetables, and then add the water, broth, coconut milk. Stir it all together, then add the lentils and let the soup simmer under lid for approximately 15 minutes.

When the lentils are tender, flavor with salt and pepper. Use a hand mixer to mix the soup smooth and creamy.

Serve with some sour cream, chili flakes and fresh thyme.

Smaklig måltid!

fullsizeoutput_43d9

fullsizeoutput_43dc

My bowl is from Danish “Broste Copenhagen”.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s