Indian lentil soup and mint oil
4 servings
50 minutes
- 1 onion
- 3 cm piece of ginger 2 dl orange lentils 1 can of coconut milk 4 dl water
- 1 tbsp of Indian
- curry paste
- a pinch of salt
Mint oil:
- ½ pot of fresh mint
- 1 dl rapeseed oil
- 1 tsp lemon juice
- 1 tsp honey
- For serving: plain yoghurt
Chop the onion and ginger. Add them in the simmerpot together with lentils, coconut milk, water and curry paste. Mix until smooth. Allow to simmer covered with a lid for about 45 minutes or until the lentils are done. Meanwhile, prepare the mint oil by blending all the ingredients together and adjusting the flavours.
Once the lentils are soft and the soup is done, check the flavour and add a pinch of salt, if necessary. Serve with mint oil and yogurt.
This soup can be easily cooked after work: just add the ingredients in the simmerpot. While the soup is cooking, you can do some housework.
