Indian-Style Lentil Soup

Indian-Style Lentil Soup

This soup is vegan und very easy to fix. The ingredients as listed yield 4 servings.

The Health Factor:

Like all legumes, lentils are very rich in fiber. 100 g lentils contain 17g of dietary fiber. This fiber is extremely beneficial to the entire digestive tract. In addition, they're a good source of protein and zinc.

Allergy sufferers please note:Contains celeriac, can contain mustard seed, depending on the curry used.

Ingredients:

200 g brown lentils

50 g carrots

50 g onions

50 g parsley root

50 g celeriac

200 g fresh bell pepper

200 g fresh pineapple

800 ml vegetable stock

2-3 tbsp. virgin olive oil

2-3 garlic cloves

1 cm fresh ginger

Approx. 1 tsp. Indian curry powder (f. ex. Madras Curry)

Approx. 1 tsp. caraway

Approx. ½ - 1 tsp. ground cinnamon

1 dash fresh ground black pepper

1 bay leaf

½ bunch fresh coriander

To Prepare:

Place the lentils in cold water the day before, cover and let soak overnight in the refrigerator. Peel and mince the onions, carrots, parsley root and celeriac. Wash the bell pepper, cut in half, remove seeds and also finely dice. Peel the pineapple, remove the stalk and finely dice the fruit pulp. Peel the garlic and ginger and mince or grate.

Cover the bottom of a sufficiently large pot with olive oil and heat while taking care not to scorch. Add the onions and sauté until transparent. Add the spices, ginger and garlic and lightly brown approx. one minute. Pour off the soaked lentils and add to the pot together with the finely diced vegetables and pineapple, top up with vegetable stock and simmer for about 20 minutes on a low flame until all ingredients are cooked through. Rinse the fresh coriander, shake dry, chop finely and sprinkle onto the soup just before serving.