Lentil Potato Curry Soup

Name: Lentil Potato Curry Soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Onion; 1 collar Soup Greens; 1 kg Potatoes; 3 TABLESPOONS Oil; 250 g Paradina Lenses; 2 TABLESPOONS Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 1600 ml Vegetable broth (instant); 50 g roasted pistachios (in shell, with sea salt); 1/2 bunch Parsley; 50 g dried soft apricots; 7-10 Tbsp Oil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

Fine spices and dried, finely diced apricots give the lentil and potato soup an enchanting taste upgrade and also ensure warm feet.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Onion
1 collar Soup Greens
1 kg Potatoes
3 TABLESPOONS Oil
250 g Paradina Lenses
2 TABLESPOONS Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
1600 ml Vegetable broth (instant)
50 g roasted pistachios (in shell, with sea salt)
1/2 bunch Parsley
50 g dried soft apricots
7-10 Tbsp Oil

Directions

1
Peel and finely chop the onion. Clean and wash the soup greens and, depending on the vegetables, dice or cut into rings. Chop celery green roughly. Peel, wash and roughly dice the potatoes.
2
Heat the oil in a large, ovenproof pot and sauté the onion until transparent. Add the soup vegetables, potatoes and lentils and fry briefly. Sprinkle with curry and sauté. Season with salt, pepper and sugar. Deglaze with stock, bring to the boil, season again with salt and pepper. Cover and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes.
3
Meanwhile, for the topping, remove the pistachios from their shells and chop them. Wash parsley, shake dry and chop finely. Dice the apricots finely with a lightly oiled knife. Mix pistachios, parsley and apricots. Remove soup from the oven and serve with some topping. Add the rest of the topping in a small bowl.