Lentil Soup
4 servings
60 minutes
Lentils have a soft, semi-sweet, slightly dusty taste that goes well with a variety of herbs and spices. All these bright tastes and aromas do not overshadow the lentils, but rather surprisingly emphasize their essence. At least in the son-in-law , lentil soup, in which thyme, turmeric, garlic, cumin, and black pepper happily coexist. The recipe allows you to make soup from any lentils, fortunately, there are always several types in stores.
1
Chop the onion and carrot into small cubes.
- Onion: 1 head
- Carrot: 2 pieces
2
Heat olive oil in a thick-walled pot.
- Olive oil: 60 ml
3
Fry the onion with the carrot for about 5 minutes until the onion becomes transparent.
- Onion: 1 head
- Carrot: 2 pieces
4
Press the garlic, add cumin, curry, and thyme. Mix and fry for about 30 seconds until the garlic aroma appears.
- Garlic: 4 cloves
- Ground cumin (zira): 2 teaspoons
- Curry powder: 1 teaspoon
- Dried thyme: 0.5 teaspoon
5
Add tomatoes, bring to a boil and simmer, stirring, for another 5 minutes.
- Canned tomatoes in pieces: 800 g
6
Add lentils, pour in the broth, bring to a boil, cover with a lid and simmer on low heat for 20-30 minutes. The lentils should be cooked but not lose their shape.
- Lentils: 210 g
- Bouillon: 1.2 l
7
Blend the soup lightly with a blender so that only part of the lentils turns into puree. For this, make several pulses with an immersion blender or transfer a third of the soup to a blender cup and blend it to a puree state, then return the puree to the pot.
8
Add lemon juice, salt, and pepper to taste. If the soup is too sour, add sugar.
- Lemon juice: to taste
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
9
Chop the parsley and sprinkle it on the dish when serving.
- Parsley: to taste