Lentil soup with sun-dried tomatoes and curry
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Lentil soup with sun-dried tomatoes and curry - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp (45 g) butter
- 4 cloves of garlic
- 1 red onion
- 1.5 tsp curry powder
- 2 teaspoons turmeric
- 2 bay leaves
- 1 dried chili pepper
- 5 sun-dried tomatoes (drained oil)
- 0.5 cup red lentils
- 0.5 cups yellow lentils
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Cooking the dish according to the recipe:
- RoastingHeat 3 tablespoons (45 grams) butter in a large skillet over medium-high heat. Add 4 crushed garlic cloves and 1 sliced red onion; cook for 6 minutes.
Add the dry spices (curry powder, turmeric, bay leaf, and chili pepper) to the pan and cook for about 3 minutes. Add 8 cups of water or chicken broth along with the lentils and tomatoes and simmer until the lentils are tender, about 1 hour. Season with salt.
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