Red Lentil Soup with Ginger and Tomato
Ingredients
- —75 g dried red lentils
- —200 g diced tomatoes (canned, unsweetened)
- —1 small onion, finely chopped
- —1 clove of garlic, minced
- —¼ red chili, deseeded, finely chopped
- —½ cm fresh ginger, grated
- —375 ml chicken or vegetable stock
- —2 tbsp sour cream or quark (for garnish)
- —½ tsp ground cumin
- —1 tsp garam masala
- —Fresh parsley, finely chopped
- —Pinch of chili flakes, salt
- —1 tsp olive oil
Instructions
Rinse the lentils in a sieve and let them drain.
Sauté the onion, garlic, and red chili in olive oil over medium heat (2–3 minutes).
Add the garam masala, cumin, and ginger, and cook for 1 minute.
Pour in the stock, diced tomatoes, and lentils, and bring to a boil.
Simmer gently for 12–15 minutes until the lentils are tender.
Blend the soup until smooth or leave it chunky for more texture.
Season with chili flakes and salt to taste.
Serve with a dollop of sour cream and sprinkle with parsley.
Serving Tip
Delicious with a slice of rye crispbread or as a light dinner. Serve in a deep bowl, topped with a swirl of sour cream and some fresh parsley or chili flakes for color.
Storage Tip
Allow to cool completely and store covered in the refrigerator for up to 3 days, or freeze for later use.