Curry Lentil Soup – A Detailed recipe cooking. 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. yellow, red or green lentils
- 1 bunch of washed and dried coarsely chopped spinach
- 0.25 Art. olive oil
- 5-6 chopped or grated garlic cloves
- 1 small peeled and chopped carrots
- 1 peeled and chopped chili
- 1 finely chopped large shallots
- 3 tbsp. l curry powder
- 1000 ml. chicken or vegetable stock
- 2-3 tbsp. water
- Bread naan
- 2 tbsp. l melted butter
Recipes with similar ingredients: lentils, spinach, chili peppers, shallots, garlic, naan tortillas, curry
Recipe preparation:
- Heat the soup pot over moderate heat. Add 4 tbsp. l olive oil, garlic, carrots, chili and shallots, cook until vegetables soften, 2-3 minutes. Add and stir the lentils so that it is completely covered with butter, salt to taste and put curry. Add broth and water to the soup and bring to a boil over medium heat. Reduce heat and cook when boil until lentils are soft, approximately 40 minutes. Beat the soup with a hand blender until homogeneity. Add salt if necessary. Cool completely and store in the freezer to use in the future as semifinished.
- Heat the soup over medium heat and add fresh spinach, stir until it fades. Preheat naan bread in a pan with a few drops of water so that it warms up and becomes crispy with both sides, then spread with melted butter. see another option making this soup.
