Exotic scents and flavors of distant lands come to warm these autumn evenings. Here is the lentil and curry soup, a typical dish of Indian cuisine, hot, creamy, and rich in flavor. And then the soup is also a very tasty way to enjoy red lentils! These lentils have the particularity that they do not require soaking and are cooked very quickly, contain antioxidant substances in high quantities, support the health of the gut microbiota, and stimulate the production of anti-inflammatory substances (Graf et al, Nutrients, 2019).
To complete this dish, the spices curry and ginger, give flavor, protect digestion, the heart, and the brain, and are anti-aging (Nakayama et al, Nutr J, 2014). Finally, the soup is really very simple and quick to prepare, don’t you believe it? Here’s the recipe… enjoy your meal!Ingredients300 grams of red lentils1 red onion1 teaspoon curryFresh ginger, about 1 centimeter400 ml coconut milk100 grams of tomato pulp1 l of vegetable broth extra virgin olive oil sea saltSlice the onion and brown it in a pan with extra virgin olive oil. Add the tomato pulp, and mix.
Pour in the vegetable broth and lentils. Cook for about 15 minutes. Halfway through cooking, pour in the coconut milk. At the end of cooking, add salt, the curry and grated ginger, mix, and serve, perhaps with a small bowl of basmati rice!