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Red Lentil Soup with Ginger and Tomatoes

4 servings
Under an hour
New

Buy all ingredients right below the recipe

Ingredients

  • 200 g Red Lentils
  • 2 Tomatoes
  • 1 Carrot
  • 1 Celery Stalk
  • 1 Red Bell Pepper
  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 1 piece Ginger (approx. 2 cm)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 l Vegetable Broth
  • 2 sprigs Fresh Thyme
  • 1 Bay Leaf

Preparation

  • 1
    Wash the vegetables thoroughly. Cut tomatoes, carrot, celery, and bell pepper into small pieces. Peel and finely chop the onion and garlic. Peel the ginger and cut it into small cubes. Pluck the thyme leaves from the sprigs.

Sautéing & Cooking

  • 1
    Heat 2 tbsp olive oil in a large pot over medium heat. Sauté onion and garlic until translucent. Add carrot, celery, bell pepper, ginger, and the bay leaf, and sauté over high heat for about 3 minutes.
  • 2
    Add the tomatoes and thyme and sauté for another 2 minutes over medium heat.
  • 3
    Add the red lentils and vegetable broth (or 1 liter water with bouillon cubes). Bring everything to a boil, cover, and simmer over low heat for about 15 minutes until the lentils are soft.

Serving

  • 1
    Remove the bay leaf. Purée the soup with an immersion blender until desired consistency. Season with salt and pepper to taste and serve hot.
Tip
Serve the soup with a dollop of yogurt or a squeeze of lemon juice for a fresh touch. Fresh flatbread pairs excellently with it.
Knuspr-Küche
Serve these croquettes as finger food at your next party – they can be prepared in advance and taste excellent even lukewarm!

Ingredients