VEGAN

Lentil Soup

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Lentils have a mild, slightly sweet, and somewhat earthy flavor that pairs wonderfully with a variety of herbs and spices. All these vibrant flavors and aromas do not overshadow the lentils; instead, they beautifully enhance their essence. Take, for example, lentil soup, where thyme, turmeric, garlic, cumin, and black pepper happily coexist. The recipe allows for the preparation of soup using any type of lentils, as several varieties can always be found in stores.

Ingredients

Olive Oil - 2 fl oz
Onion - 1 head
Carrot - 2 pieces
Garlic - 4 cloves
Ground Cumin - 2 spoons
Red Curry Powder - 1 tablespoon
Dried Chamomile - ½ spoons
Canned Tomatoes (Pelati) - 28.2 oz
Lentils - 7.4 oz
Chicken Broth - 1⅕ l
Parsley - to taste
Meyer Lemon Juice - to taste
Salt - to taste
Sugar - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Dice the onion and carrot into small cubes.

Step 2

In a heavy-bottomed pot, heat the olive oil.

Step 3

Sauté the onion with the carrot for about 5 minutes, until the onion becomes translucent.

Step 4

Mince the garlic with a press, then add cumin, curry powder, and thyme. Stir and sauté for about 30 seconds, until the garlic becomes fragrant.

Step 5

Add the tomatoes, bring to a boil, and simmer while stirring for another 5 minutes.

Step 6

Add the lentils, pour in the broth, bring to a boil, cover, and simmer on low heat for 20–30 minutes. The lentils should be cooked but retain their shape.

Step 7

Lightly blend the soup with an immersion blender, so that only part of the lentils turns into puree. To do this, make a few pulses with the immersion blender or transfer a third of the soup to a blender cup and blend it until smooth, then return the puree to the pot.