250g of 100% Italian hulled red lentils @colfiorito
400g tomato pulp
1 onion
1 clove of garlic
1 bunch of parsley
Fresh ginger
1 tablespoon curry powder
1 jar of low-fat natural yogurt
Salt, pepper, oil to taste
1) Peel and thinly slice the onion, garlic, and about 4 cm of fresh ginger. Wash well and chop the parsley, which you will set aside for now.
2) Pour a little oil into a frying pan and soften the onion. Once browned, add garlic and ginger and continue to sauté for a few minutes.
3) Rinse the lentils with cold water and add them to the pan along with the tablespoon of curry powder. Let everything season for a couple of minutes.
4) Pour in the tomato pulp and about three-quarters of the chopped parsley and continue cooking for 5 minutes. After that, add two cups of water and a pinch of salt and pepper. Bring the pan to a boil.
5) Once it comes to a boil, lower the heat and continue to cook for about 25 minutes, remembering to stir regularly.
6) When the lentils are cooked, pour the soup into a hot bowl and garnish with a spoonful of yogurt and some chopped parsley. Enjoy!
