Yellow Lentil Soup with Coconut Milk
Ingredjenti
- Washed and drained yellow lentils1 cup
- Washed and drained chickpeas1 cup
Ilma1.5 liter- Peeled and diced carrot1 piece
- Fresh ginger, peeled and chopped2 tablespoons
- Madras curry2 tablespoons
- Olive oil or butter2 tablespoons
- Green onions or sliced leeks6 pieces
- Small raisins0.3 cup
Sos tat-tadam0.3 cup
Ħalib tal-kokos1 can- Salt to taste0
- Chopped coriander for garnish1 bunch
Passi
- 1
Boil the chickpeas, lentils, and a quarter of the ginger with the carrot in the amount of water in a covered pot until the chickpeas are cooked.
10 minutiGħodda meħtieġa:
Kazzola - 2
Meanwhile, roast the curry powder over the heat until fragrant. Then remove it immediately from the heat to prevent burning.
2 minuti - 3
Heat the oil or butter in a frying pan, then add three-quarters of the onion along with the remaining ginger and raisins, and sauté over medium heat for two minutes. Then add the tomato sauce and continue stirring for two minutes.
4 minutiGħodda meħtieġa:
Pan - 4
Add the roasted curry to the onion mixture and stir well.
1 minuti - 5
Add the onion mixture to the soup along with the salt and coconut milk.
2 minuti - 6
Leave the pot uncovered for 20 minutes or more, depending on the preferred consistency of the soup, as it thickens with continued cooking.
20 minuti - 7
Garnish with fresh coriander and green onions when serving.
1 minuti
Fatti tan-Nutrizzjoni
Ilmagħal kull 100gSos tat-tadamgħal kull 100gĦalib tal-kokosgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.