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Today I propose the preparation of lentil soup with curry, a dish suitable for these cold winter days.
To prepare the Lentil soup with curry it will be necessary to have dried lentils available and without the need for soaking.
CURRY LENTIL SOUP INGREDIENTS FOR 4 PEOPLE:
- 160 g. of dried lentils without soaking (Colfiorito, from Norcia)
- 2 potatoes (optional)
- 3 tablespoons of extra virgin olive oil
- 1 carrot
- 1 onion
- 120 g. of cherry tomatoes
- 1 celery
- 1 teaspoon curry powder
- Salt to taste.
- pepper as needed.
- 1 lt. of water
- half cube of vegetable stock cube.
First, pour the lentils into a colander and give them a quick rinse under the tap to remove any small debris that may be present.
Then wash the vegetables, as for the cherry tomatoes and cut them in half and put them aside.
Take the potatoes and cut them into small cubes.
Cut the herbs into small pieces and chop them finely with the help of a mixer.
Take a saucepan, pour the oil and brown the herbs over a gentle heat.
Now you can pour the lentils and let them flavor with the vegetables for a few minutes, then add the halved cherry tomatoes.
Wait a few more minutes, let the lentils flavor a little more.
Then pour the water, add the teaspoon of curry, flavored with salt and pepper and a piece of vegetable nut.
Bring everything to the boil and then lower the heat, close with a lid and respect the cooking times indicated on the lentil pack.
Usually the cooking time is around 35-40 minutes.
When there are about 10 minutes left until the end of cooking, add the potatoes cut into chunks to the soup.
When the lentil soup will be ready, serve it on plates with a drizzle of oil, try it because it’s really delicious!