Carrot miso soup
Myanmar red lentil soup
Difficulty
Easy 👌40
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 200 g | red lentils |
| 2 cloves | garlic |
| 5 g | ginger |
| 1 | onion |
| 1 | potato |
| 1 tsp | turmeric |
| 1 l | water |
| 1 tbsp | salt |
| ½ tsp | pepper |
| olive oil (for frying) |
Metric
Imperial
Utensils
- cutting board
- knife
- peeler
- pot
- spatula
Nutrition per serving
Cal
245
245
Protein
13 g
13 g
Fat
6 g
6 g
Carb
31 g
31 g
Step 1/2
- 2 cloves garlic
- 5 g ginger
- 1 onion
- 1 potato
- 1 tsp turmeric
- olive oil (for frying)
- cutting board
- knife
- peeler
- pot
- spatula
Peel and mince garlic and ginger. Peel and finely dice onion. Peel and roughly dice potato. Add garlic, ginger, and onion together with olive oil to a pot, add turmeric, and sauté over medium heat.
Step 2/2
- 200 g red lentils
- 1 l water
- 1 tbsp salt
- ½ tsp pepper
Wash the red lentils and add it to the pot. Fry for approx. 2 min. or until its yellow color becomes even brighter. Then, add water and diced potatoes. When the soup starts simmering, season with salt and pepper. Cook until potatoes are soft, then serve immediately. Enjoy!
in Berlin