Lentils are a healthy source of protein and dietary fibre. The soup is earthy and will keep you full for a long time.Combine lentils with sweet carrots, spinach and big rustic wedges of fresh lemon.
Ingredients
- 1 cup(s) dried brown or red lentil
- 1 ripe tomato
- 5 small shallots
- 3 garlic cloves
- 1 red chilli pepper
- 3 cup(s) vegetable stock
- 1 celery stalk
- 2 carrots
- 1 handfull of spinach
- 1 lemon
- 4 tbsp olive oil
- 1 tbsp corriander seeds
- 1 tsp cummin
Directions
Heat olive oil in a large saucepan over medium–high heat.
Fry the cummin, corriander seeds, diced red chilli pepper and garlic until they release their favour.
Add chopped shallots, celery and carrots; sauté until veggies are golden brown, about 10 minutes. Add 3 cups vegetable stock (or water if you don't have the stock), lentils, and diced tomato and let it get to a boil.
Keep cooking this on medium–low heat, cover, and simmer until lentils are tender, about 15 minutes.
Take the lentil and the veggies out of the soup, to a blender and puree until smooth. Put the lentil-veggie puree back to the soup and season with salt and pepper.
Serve with sun dried tomatoes and big wedges of lemon.
Enjoy!
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