From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Oriental Lentil Soup
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Instructions
1
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Peel and finely dice the onions and garlic. Peel a piece of ginger with a spoon or knife and grate it finely (tip: frozen ginger works best). Place the peeled tomatoes in a bowl and gently crush them with your hands to make a smooth tomato sauce. Rinse the lentils thoroughly in a sieve.
2
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Place cumin and coriander seeds in a pot without oil and toast over medium-high heat for about 2 to 3 minutes. Then add oil, onion, diced garlic, and ginger and sauté for about a minute, until the onions are translucent.
3
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Add the lentils, reduce the heat, and then deglaze with water, tomatoes, and coconut milk. Simmer the lentil soup with the lid on for 20 to 25 minutes, until the lentils are nice and soft.
4
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Season the soup with lime juice, turmeric, salt, and pepper. Wash the spinach and stir it into the soup. Wash the coriander and roughly chop it.
5
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Divide the soup between two plates and serve with raisins, yogurt and fresh coriander.
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Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Index
Glycemic Load
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