South American lentil soup
This South American lentil soup combines green lentils with tomato, carrot, and spinach, and gets its warm, slightly spicy flavor from curry powder, turmeric, and chili spices. The vegetables are gently sautéed and the lentils simmered in tomato passata and broth, keeping the soup nice and hearty without being pureed.
Ingredients · Servings 2
- 1 ui
- 4 carrots
- 4 cloves of garlic
- 1.5 tsp curry powder
- 1.5 tsp turmeric
- 1/2 tl chilikruiden
- 2 tomatoes
- 400 ml tomato passata
- 1.5 l vegetable stock
- 200 g green lentils
- 3 handfuls of fresh spinach
- salt and pepper
- fresh coriander or parsley
- olive oil
Method · 30 min
- Finely chop the onion and place it in a deep, large pot with the olive oil. Peel the carrots and chop them into small pieces – the soup will not be pureed, so chop them fairly finely. Add the carrots and press in the garlic as well. Let it sauté for a moment and then add all the dried herbs.
- Cut the tomatoes into pieces and remove the hard core. Add them along with the tomato passata and the stock. Briefly rinse the lentils and add them to the pot; let simmer until cooked through. This takes about 25 minutes. Season generously with salt and pepper. At the end, add the finely chopped fresh spinach and finish with fresh herbs as a topping.
