Lentil Soup Without Potatoes

Ingredients

• 250 g red lentils
• 1 stalk Celery
• 2 carrots
• 4 Spring Onions
• 1 Garlic clove
• 15 g ginger (1 piece)
• 2 tbsp light sesame oil
• 2 tbsp red curry powder
• 800 ml vegetable broth
• 2 Tomatoes
• lime juice
• Salt
• Cayenne pepper
• 10 g parsley (½ bunch)

Instructions

1. 1.

   Rinse the lentils hot and drain them in a sieve. Wash, trim, and dice the celery into small cubes. Peel and dice the carrots similarly. Wash, trim, and finely chop the spring onions. Peel and grate the ginger. Peel and finely chop the garlic, then sauté it with the chopped spring onions, celery, carrots, and ginger in hot oil for 1–2 minutes until colorless.

2. 2.

   Sprinkle the curry powder over the mixture and deglaze with vegetable broth. Stir in the lentils. Dice the tomatoes and add them as well. Simmer gently for 15–20 minutes with occasional stirring; add more broth if needed.

3. 3.

   Season the soup with lime juice, salt, and cayenne pepper. Garnish with coarsely chopped parsley and serve.