Lentil soup with sun-dried tomatoes and curry

Lentil soup with sun-dried tomatoes and curry – a detailed recipe cooking. The photodishes: Levy Brown Time: 1 hour. 30 min. Difficulty: Easy Portions: 4 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 3 tbsp. l (45 gr.) Butter
• 4 cloves of garlic
• 1 red onion
• 1.5 tsp curry powder
• 2 tsp turmeric
• 2 bay leaves
• 1 dried chili
• 5 sun-dried tomatoes (drain the oil)
• 0.5 tbsp. red lentils
• 0.5 tbsp. yellow lentils

Recipes with similar ingredients: lentils, sun-dried tomatoes, bay leaf, chili pepper, turmeric, curry

Recipe preparation:

1. Frying: Preheat 3 tbsp. l (45 gr.) Butter in large pan over medium-high heat. Add 4 crushed cloves of garlic and 1 chopped red onion; fry 6 minutes. Pour dry spices into the pan: curry and turmeric, bay leaf and chili, and cook for about 3 minutes. Add 8 tbsp. water or chicken stock with lentils and tomatoes, cook with boil until lentils are soft, about 1 hour. Salt.