Lentil soup

Ingredients

  • 300 grams of uncooked red lentils

  • 1 tin of diced tomatoes

  • 1 tablespoon of red curry paste

  • Thumb-sized piece of ginger, grated

  • 1 heaped teaspoon of turmeric

  • 1 onion, finely chopped

  • 1 clove of garlic, peeled and finely chopped

  • 1.5 liters of stock of choice

  • Half a bunch of coriander and/or mint, finely chopped

  • Olive oil

  • Pepper and salt

Preparation

Heat the olive oil in a large saucepan. Fry the onion until soft and add the garlic, ginger and curry paste after five minutes. Stir together well and simmer until the curry paste and herbs smell fragrant.

Add the stock, lentils and diced tomatoes to the pan and bring the soup to the boil. Cook for 35 minutes.

When the lentils are soft, you can puree the soup with a hand mixer. If the soup is too thick, add some water. When the soup is completely pureed and the right thickness, season with pepper and salt and add the most of the finely chopped herbs.

Ladle the soup into a bowl and sprinkle with the remaining coriander and/or mint.

It’s as easy as that. Enjoy!