Spicy Lentil Soup with Tomatoes
4 servings
60 minutes
Spicy lentil soup with tomatoes is a vibrant blend of Eastern spices and the soft texture of legumes. Its roots trace back to Pan-Asian cuisine, where ease of preparation meets rich flavor. Lentils add heartiness to the soup while fresh tomatoes provide a pleasant tang. Ginger and chili warm it up, coriander and cumin unveil Eastern aromas, and a splash of lemon juice refreshes the taste. This soup is perfect for cool evenings when you want to warm up and enjoy the harmony of spices. It’s best served hot, garnished with herbs to enhance its freshness. Not only is it delicious but also nutritious, filling the body with energy and vitamins.
1
Finely chop onion, garlic, ginger, and chili (remove seeds from chili beforehand).
- Onion: 1 piece
- Garlic: 2 cloves
- Ginger root: 2 pieces
- Red chili pepper: 1 piece
2
Cut the tomatoes into cubes (the tomatoes can be blanched beforehand - pour boiling water over them for 1 minute, rinse with cold water, and peel off the skin).
- Tomatoes: 400 g
3
Crush the coriander and cumin seeds.
- Coriander seeds: 0.5 teaspoon
- Cumin (zira): 0.5 teaspoon
4
In a thick-bottomed pot, heat 2-3 tablespoons of olive oil.
5
Fry the onion, garlic, and chili for 4-5 minutes over medium heat.
- Onion: 1 piece
- Garlic: 2 cloves
- Red chili pepper: 1 piece
6
Add coriander and cumin, tomatoes, sugar, cook for 2-3 minutes.
- Coriander seeds: 0.5 teaspoon
- Cumin (zira): 0.5 teaspoon
- Tomatoes: 400 g
- Sugar: 1 teaspoon
7
Add hot broth, lentils, bring to a boil, and simmer until the lentils are cooked.
- Vegetable broth: 1.5 l
- Red lentils: 1.5 glass
8
Add lemon juice to the soup, stir. Serve garnished with greens.
- Lemon juice: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste