Red lentil curry soup with broccoli

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 6
  • 3 Shallots
  • 4 TABLESPOONS Sunflower oil
  • 450 g red lentils
  • 2 TEASPOONS red curry paste
  • 400 ml Coconut milk
  • 1 l Vegetable broth (instant)
  • 400 g Broccoli
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 10 g Coconut chips

Directions

  1. 1

    Peel the shallots and cut into fine rings. Heat 2 tablespoons of oil in a saucepan and sauté the shallots. Add the lentils and curry paste and fry briefly. Add coconut milk and broth and simmer for about 20 minutes.

  2. 2

    Cut broccoli into small florets and wash. Heat 2 tablespoons of oil in a pan. Fry the broccoli for 4-6 minutes and season with salt, pepper and 1 pinch of sugar. Put 4 tablespoons of lentils aside.

  3. 3

    Finely puree the soup with a hand blender, season to taste with salt, pepper and 1 pinch of sugar and bring to the boil again. Pour soup into cups, spread broccoli florets and lentils on top and garnish with coconut chips.

Nutrition Facts

KCAL
470 kcal
CARBS
50 g
FATS
18 g
PROTEINS
23 g