Lentil Soup With Fresh Ginger And Coriander

Ingredients:

1 cup brown lentils

1 can diced tomatoes

3 cups water

1 medium carrot, diced

1/2 onion, chopped

1 tbsp ginger, peeled and rasped finely

Bunch of fresh coriander leaves, chopped

1 teaspoon curry powder

1 teaspoon butter

1/4 chicken bouillon cube

salt&pepper
*

This soup is perfect for rainy colder days. It is very fulfilling and thanks to the ginger has a nice spicy kick.

First of all, put the lentils in a bowl with lukewarm water and let them swell up. Brown lentils will need more time so count with a couple of hours. Afterwards, heat up the spoon of butter in a pot, fry the onion until soft along with the rasped ginger. Add the lentils and the carrot and stir for a little while. Then add water, salt, pepper, chicken bouillon and curry powder so that the flavors soak in. Boil for about 20 minutes until soft. Add the can of diced tomatoes and boil for another 5 minutes.

Afterwards, let cool off a little bit, add chopped leaves of coriander, season additionally if needed, and then mix with immersion mixer until the liquid becomes compact. Prior to the mixing, you can take some of the lentils and carrots aside and add them afterwards into the soup for some texture. Serve with bread.

Bon Appetit!