Yellow lentil soup with carrots and pak choy recipe




  1. To prepare the soup, wash the lentils in cold water in a colander and drain well. Clean the celery, peel it and cut it into small pieces. Cut the onions into cubes. Heat 3 tablespoons of oil in a saucepan and fry onions for 2 minutes over medium heat. Add celery and saute for another 2 minutes. Add the lentils and fry for 1 minute. Sprinkle with curry and fry briefly. Fill with broth and milk and cook, uncovered, for about 15 minutes, season with salt. Mash the soup well with a fork and pour through a fine sieve. Reduce soup to a creamy consistency for 5-10 minutes over low heat, stirring.

  2. To garnish, clean the pak choy and separate the stems from the leaves. Wash the stems and leaves and drain well. Wash, peel and cut the carrots into small pieces. Heat the remaining oil in a saucepan, and cook the carrots and pak choy sticks over medium heat for 6 minutes, stirring. Add goji berries and pak choy leaves and cook briefly. Put the pot aside.

  3. Before serving, heat the soup and mix with a fork. Pour soup into preheated dishes. Put some pak choy on it and serve with a sprinkle of sumac.

Tip: The spices of lentil soup can be varied by choosing curry powder: if you like it thicker, use hot curry powder.

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