Vegetable red lentil soup
Curries With Bumbi · ♥ 579 likes · 9.3K views · 4 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole chopped onions
- 1 whole leeks
- 2 cloves garlic
- 1 tsp coriander seeds
- ½ tsp ground cumin
- 2 whole carrots
- 1 whole sweet potato
- 2 tsp salt
- ¼ tsp turmeric powder
- ⅓ cup red lentils
- ¼ tsp freshly crushed black pepper
- 2 whole zucchini
- 1 whole very finely chopped carrots
- 1 tbsp lemon juice
- 1 tsp oil
Heat a teaspoon of oil in a pot over medium heat; add chopped onions and leeks, then garlic.
Sweating the onions, leeks and garlic
- 1 whole dried bay leaf
- 1 whole cinnamon stick
Add coarsely ground coriander seeds, ground cumin, a dried bay leaf and a cinnamon stick.
Add the carrots, potatoes and sweet potato one by one; add salt and stir for a minute.
Hard vegetables, ginger and turmeric
Rinse the red lentils very well and add them, with 5 cups of boiling water (or vegetable broth) and freshly crushed black pepper.
- 5 cup boiling hot water
Bring to a boil, lower the heat and simmer until the lentils start falling apart.
Turn off the heat and puree with a hand blender (or a regular blender once cooled, or mash with a potato masher).
- 1 cup hot water
Add another cup of hot water if too thick; add very finely chopped carrots, cover and cook on medium heat 5 more minutes.
- chopped parsley
Add chopped parsley and lemon juice, and switch off the heat immediately after the lemon juice.
Finishing with carrots, parsley and lemon