PureSpelt kernels (Kernotto) curry soup
Preparation time: approx. 45 minutes
To serve four
Soup
1 onion, finely chopped
2 cloves of garlic, pressed
3-4 cm of ginger, finely grated
1 tablespoon of frying butter or rapeseed oil
1-2 tablespoons of red curry paste
1-2 tablespoons of curry powder
A few chili flakes
100 g of orange lentils
75 g PureSpelt kernels (kernotto)
200 g of carrots, in slices
5-6 dl of vegetable stock
3 dl coconut milk
1 apple, diced
400 g of chopped Pelati tomatoes
A few drops of lemon juice
Salt, pepper
Garnish
100 g of plain cream yoghurt or crème fraîche
Lemon or lime slices
A few spinach leaves
Curry powder
Dates
1
Sauté the onion, garlic and ginger in the butter. Add the curry paste, curry powder and chilli flakes and fry briefly. Add the lentils, PureSpelt kernels (Kernotto) and carrots, deglaze with bouillon and coconut milk. Simmer for 15-20 minutes, stirring occasionally. Add the apple cubes and tomatoes and allow it to boil down a little. Flavour the soup with lemon juice and season to taste.
2
Serve the soup in preheated bowls, garnish and enjoy with the dates.
Source:
IG Dinkel, Judith Gmür-Stalder
