Indian Vegetable Soup with Red Lentils

Ingredients

• 3 Carrots
• 150 g celery root
• 1 onion
• 2 Garlic cloves
• 20 g Ginger
• 1 red chili pepper
• 4 tbsp ghee
• 600 ml Vegetable Broth
• 1 can peeled tomatoes (400 ml)
• 150 g red lentils
• 2 tsp garam masala
• 1 lemon (juice)
• Salt
• black pepper (freshly ground)
• 4 tbsp chopped coriander leaves

Instructions

1. 1.

   Peel the carrots and celery root, cut into 1 cm cubes. Peel and finely chop the onion, garlic and ginger. Wash the chili, deseed if desired, and chop.

2. 2.

   Heat the ghee in a large pot, sauté the onions, garlic, ginger and chilies until fragrant. Add the vegetables and stir briefly. Pour in the broth and bring to a boil. Roughly chop the canned tomatoes and add them with their juice.

3. 3.

   Simmer gently for about 10 minutes, then add the washed lentils and cook for another 7 minutes until tender. If needed, add more broth. Season with Garam Masala, lemon juice, salt and pepper, taste to adjust. Serve the red lentil soup sprinkled with coriander leaves.