Indian, Soup

Lentil soup with curry and lemon

This is a fresh tasting soup with its tangy lemon flavor and a spiciness which is balanced by the creamy crème fraiche.

Serves 5

2 onions, chopped
3 dl dried red lentils, rinsed
3 potatoes
2 parsnips
1/4 celeriac, peeled
3 carrots
3 garlic cloves, crushed
1 dl freshly squeezed lemon juice
1 liter water
1.5 tbsp yellow curry powder
1 tsp chilli flakes
1 tsp turmeric
0.5 tsp ground black pepper
1.5 tsp herb salt
1.5 dl of crème fraiche
Oil for frying

Cut all the root vegetables into 2 cm cubes. Heat the oil in a pan and fry the onion for a couple of minutes. Add the root vegetables and garlic and fry for another couple of minutes. Add the water, lentils and the spices. Boil for about 12-13 minutes, until the vegetables become soft. Blend the soup quite smooth with a hand blender and stir in the lemon juice. Serve the soup with a dollop of crème fraiche.

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