Red Lentil Cream with Curry
Soup
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This red lentil and curry cream is a true comfort food, perfect for autumn and winter evenings. Preparation is quick and easy thanks to our trusted Thermomix®. The peeled red lentils melt in a curry-flavored vegetable broth, creating a velvety and flavorful soup. I love it because it is a complete and nutritious single dish, also ideal for children. A tip? Serve it with homemade bread croutons for an extra touch! It prepares in under an hour and warms the heart.
Ingredients (12 ingredients)
-
150 g peeled red lentils
-
1 tsp curry
-
2 piece potatoes
-
1 piece onions
-
2 piece carrots
-
1 clove garlic
-
3 foglie sage
-
1 rametto rosemary
-
extra virgin olive oil
-
fine salt
-
1.5 l water
-
1 piece zucchini
Preparation (6 steps)
Preparation of the vegetable broth
Insert 1 carrot and 1 onion, cut into coarse pieces, into the bowl. Add 1.5 l of water and a pinch of fine salt. Cook for 30 Min./100°C/Stufe 1.
Preparation of the vegetable mixture
In the clean bowl, insert 1 carrot and 1 onion. Chop for 5 Sek./Stufe 5.
Sautéing the vegetables
Add 2 tablespoons of extra virgin olive oil and 1 clove of garlic to the bowl. Sauté for 3 Min./120°C/Stufe 1.
Adding the lentils and aromas
Add 150 g of peeled red lentils, 1 teaspoon of curry, 3 finely chopped sage leaves and 1 finely chopped sprig of rosemary to the bowl. Brown for 2 Min./120°C/Stufe 1.
Cooking the soup
Add 2 diced potatoes, 1 diced zucchini and the hot vegetable broth to the bowl. Cook for 30 Min./100°C/Stufe 1.
Serve
Serve the hot soup with a drizzle of extra virgin olive oil and bread croutons.
Finished cooking? Great! 🎉
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Created by
Sara Moretti
3
Rezepte
0
Kochbücher
Allergens
- Celery
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