Curry Lentil Soup

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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)
1 serving contains
(Percentage of daily recommendation)
Calories270 kcal(13 %)
Author of this recipe:

Ingredients

for
4
Ingredients
500 grams
1 bunch
1
1 liter
2 teaspoons
grainy Broth
4 teaspoons
8
teaspoon
200 grams
500 grams
2 stalks
4 tablespoons
pickled Pumpkin (from a jar)
1 tablespoon

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.