Red lentil soup with prawns

Name: Red lentil soup with prawns
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 16 raw shrimps (à approx. 25 g; fresh or frozen; without head, with shell); 200 g red lentils; 500 g Carrots; 2 Onions; 2 Garlic cloves; 1 stem curry leaves (or 5 stems of coriander); 4 TABLESPOONS Oil; 7-10 Tbsp Garam Masala, salt, pepper; 2 large green chillies

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

Actually purple, but peeled bright orange, easier to digest and cooked quickly. And therefore the superstar in the fast kitchen!

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

16 raw shrimps (à approx. 25 g; fresh or frozen; without head, with shell)
200 g red lentils
500 g Carrots
2 Onions
2 Garlic cloves
1 stem curry leaves (or 5 stems of coriander)
4 TABLESPOONS Oil
7-10 Tbsp Garam Masala, salt, pepper
2 large green chillies

Directions

1
Defrost the prawns if necessary. Rinse the lentils in a sieve and drain well. Peel, wash and finely dice the carrots. Peel and chop onions and garlic. Wash curry leaves and dab dry.
2
Heat 2 tablespoons of oil in a large pot. Briefly fry the carrots, onions, garlic and curry leaves in it. Add 1-2 tsp. Garam Masala and lentils, sauté briefly and deglaze with 1 l water. Bring to the boil and simmer for about 15 minutes.
3
Meanwhile peel the shrimps, except for the tail fin, cut lengthwise on the back and remove the intestines. Wash the shrimps, dab dry. Clean the chillies, cut lengthwise, remove the seeds, wash and cut into thin rings. Heat 2 tablespoons of oil in a frying pan. Fry the prawns for 2-3 minutes while turning. Fry the chillies briefly. Season with salt. Season soup with salt and pepper. Serve with prawns. Pappadums taste good with it.