Yellow lentil soup recipe with carrots and pak choi



To the shopping list


  1. For the soup, wash the lentils in cold water in a colander and drain well. Clean, peel and finely chop the celery. Finely chop onions. Heat 3 tablespoons oil in a saucepan and sauté the onions for 2 minutes on medium heat. Add celery, sauté for another 2 minutes. Add lentils and sauté for 1 minute. Dust with curry and sauté briefly. Fill with stock and milk and cook uncovered for about 15 minutes, season with salt. Finely clean the soup with a fork and pour through a fine sieve. Reduce the soup to a creamy consistency for 5-10 minutes over low heat as you stir.

  2. For the garnish, clean the pak choi and separate the stems from the leaves. Wash the stems and leaves and drain well. Wash, peel and finely chop the carrots. Heat the remaining oil in a saucepan, cook the carrots and pak-choi sticks over medium heat for about 6 minutes while stirring. Add the goji berries and pak-choi leaves and cook briefly. set aside the pot.

  3. Before serving, heat the soup and mix with a fork. Pour soup into preheated plates. Top with some carrot pak choi and serve sprinkled with sumac.

Tip: The spice of the slow soup can be varied by choosing the lime powder: If you like it more intensely, use hot lime powder.

Leave a Comment

Your email address will not be published. Required fields are marked *