Lentil Soup with Leek

Ingredients

• 150 g red lentils
• 1 onion
• 1 Garlic clove
• 3 Carrots
• 1 stalk leeks
• 1 red chili pepper
• 3 tbsp olive oil
• 15 g red curry paste (1 tbsp)
• 30 g tomato paste (2 tbsp)
• 100 ml apple juice
• 750 ml vegetable broth
• 150 ml passata (glass)
• Salt
• Pepper
• 0.5 tsp ground cumin
• 0.5 tsp coriander
• 0.5 tsp turmeric powder
• 0.5 lemon (organic)
• 2 Spring Onions
• 2 stalks Parsley

Instructions

1. 1.

   Rinse lentils in a sieve and drain. Peel and finely dice onion and garlic. Peel, wash and cube carrots. Clean leeks, wash and cut diagonally into rings. Halve chili lengthwise, deseed, wash and chop.

2. 2.

   Heat oil in a pot. Sauté onion, garlic, carrots and chili for 4 minutes over medium heat. Stir in curry paste and tomato paste and cook for 2 more minutes. Deglaze with apple juice, add broth, lentils and passata, stir in spices. Simmer on low heat for 10 minutes.

3. 3.

   Add leeks and simmer for another 5 minutes until lentils still have a bite.

4. 4.

   Meanwhile zest the lemon, grate dry peel and squeeze out juice. Clean spring onions, wash and slice thinly into rings. Wash parsley, pat dry and chop.