Curried Rhubarb and Lentil Soup

Name: Curried Rhubarb and Lentil Soup
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 portions
Ingredients: 1 tsp coriander seeds; 1 tsp cumin seeds; 30 g vegetable oil; 150 g onions; 150 g celery stalks; 3 garlic cloves; 1 ½ tsp garam masala; 1 tsp paprika; 1 tsp ground ginger; ¼ tsp ground turmeric; 350 g rhubarb; 150 g chana dal (yellow dried split peas); 700 g water; 1 vegetable stock cube (for 0.5 l); 30 g brown sugar; ½ tsp fine sea salt; ¼ tsp ground black pepper; 40 g plain yoghurt; 3 sprigs fresh coriander

4.3 (32 ratings)

Difficulty easy

Preparation time 10 min

Total time 1h 20 min

Serving size 4 portions

Ingredients

1 tsp coriander seeds
1 tsp cumin seeds
30 g vegetable oil
150 g onions, quartered
150 g celery stalks, cut in pieces
3 garlic cloves
1 ½ tsp garam masala
1 tsp paprika
1 tsp ground ginger
¼ tsp ground turmeric
350 g rhubarb, cut in pieces (1 cm)
150 g chana dal (yellow dried split peas)
700 g water
1 vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade
30 g brown sugar
½ tsp fine sea salt, or to taste
¼ tsp ground black pepper, or to taste
40 g plain yoghurt, for serving
3 sprigs fresh coriander, leaves only, chopped, for serving

Nutrition: per 1 portion
Calories: 1263 kJ / 302 kcal
Protein: 12.6 g
Carbohydrates: 39.9 g
Fat: 10.2 g