Lentil, apple and ginger soup

Prep Time

15 minutes

Cooking Time



1 apple

1 onion

2 table spoons olive oil

1 tsp curry powder

1 small piece of chili, finely chopped

750 ml vegetable broth

250 ml red lentils

1 bay leaf

fresh ginger, grated or finely chopped

lemon juice to taste

salt and pepper to taste

fresh parsley or coriander


Chop apple and onion add to a pan with olive oil, chili and curry powder. Fry for a few minutes and then add the broth, bay leave, ginger, and lentils. Bring to boil and let simmer for 10-15 minutes. Add lemon juice, salt and pepper to taste. Serve the soup with fresh parsley or coriander.


Great to serve with the seed and nut bread you find in the breakfast category.


Ewa Grönvall