Filter
Reset
Sort ByRelevance
Snowyval
Carrot lentil soup
Delicious winter Indian vegetarian soup with lentils and carrot.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion and cut the winter carrot into slices. Heat the oil in a soup pan and fry the onion and stick winter carrots for about 3-4 min.
-
Add the curry sauce and fill the pot with water afterwards. Shake, pour into the pan and cook for 15 minutes. Add the sieved tomatoes.
-
Puree the vegetables as soon as the carrot is done. Drain the lentils and add them to the soup. Cook for 3 minutes. Season with salt and pepper.
-
Heat the grill plate and prepare the flat bread according to the instructions on the packaging.
-
Divide the soup over the bowls and scoop some crème fraîche in each bowl. Garnish with the coriander leaves and serve with the flat bread.
Blogs that might be interesting
-
90 minMain dishcarrots, olive oil, salt and pepper, whole chicken rosemary-le, floury potatoes, garlic, whipped cream, milk, butter, cooked beetroot, orange, shallot, olive oil, balsamic vinegar, black olive,whole chicken rosemary lemon from the oven -
20 minMain dishmushrooms, pork slices, Provencal herbs, butter, creme fraiche, honey, Sandwiches, mixed salad,roll with creamy meat strips -
15 minMain dishsweet potato, frozen garden peas, salad onion, hüttenkäse, smoked chicken fillet strips, butter lettuce,summer stall with hüttenkäse -
20 minLunchpeanut oil, olive oil, garlic, salami, chorizo, chicken broth with meat, beef broth with meat, chili sauce, Tabasco, Red beans, maize, spring / forest onion, fresh coriander, tortilla chips natural,Mexican bean corn soup
Nutrition
570Calories
Sodium35% DV835mg
Fat38% DV25g
Protein34% DV17g
Carbs22% DV65g
Fiber64% DV16g
Loved it