Lentil soup is delicious as a starter or as lunch, with good bread, but it is also great to pour into a thermos and take with you as tour food.
300 pre-cooked lentils
200 g carrot
200 g onion
4 garlic cloves
200 g celery root
4 tsp curry
1 tsp sambal oelek
2 cans of tomatoes (preferably Mutti)
4 tbsp vegetable stock (possibly 2 vegetable stock cubes)
8 dl water
4 dl milk or cream coconut milk
1 tbsp olive oil
Salt and pepper
Cut the onion, carrot, celery root and garlic into small pieces and fry for a few minutes in olive oil in a pan. Stir in curry and sambal oelek, pour in water and stock and simmer for 20 minutes.
Rinse the lentils under cold water and let them drain well in a colander.
When the lentil soup has finished cooking, run it smooth with a stick blender, add the lentils and milk or cream. Season with salt and pepper and give it a boil.
Garnish with fresh coriander and yogurt. Serve the lentil soup with good bread, e.g. nan. which you can find recipes for several simple and more exciting variations HERE .
You will find more varied and tasty soups, from all corners of the world HERE .
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