Lentil soup with ginger, tomatoes and cilantro
4 servings
50 minutes
Lentil soup with ginger, tomatoes, and cilantro is a fragrant dish of Mediterranean cuisine that combines the richness of spices and the freshness of greens. Its roots trace back to the traditions of southern peoples where lentils were a key source of protein. Ginger adds a light spiciness to the soup, while tomatoes provide a sweet-sour note. Cilantro leaves at the end make the taste bright and memorable. The dish warms and satisfies hunger, making it perfect for both a light dinner and a hearty lunch. It is served with crispy bruschetta made from white bread soaked in olive oil and basil aromas. The combination of textures makes the meal harmonious, and each spoonful is a gastronomic journey to the warm regions of the Mediterranean.
1
Setting aside some tomatoes and garlic for the bruschetta, we will first prepare the base of the dish - lentil soup.
2
Finely chop tomatoes, onion, garlic, ginger, and chili pepper, and sauté in olive oil. At the end of frying, add lentils, and when the beans turn golden, add water and cook. Cooking time depends on the lentils — they should soften. Finally, add diced tomatoes and garnish the soup with cilantro leaves.
- Tomatoes: 300 g
- Onion: 30 g
- Garlic: 5 g
- Fresh ginger: 30 g
- Chili pepper: 5 g
- Olive oil: 20 ml
- Lentils: 280 g
- Water: 1200 ml
- Coriander: 5 g
3
Now we can start preparing the bruschetta — hot bread will be a perfect addition to the soup, and it takes just seconds to make! We will place the ready white bread in the oven and bake it until crispy. We will dice the remaining tomatoes, add basil strips, garlic, and salt to taste, drizzle with olive oil, and mix thoroughly.
- White bread: 300 g
- Tomatoes: 300 g
- Basil: 5 g
- Garlic: 5 g
- Salt: 2 g
- Olive oil: 20 ml
4
Just place the prepared mixture on hot bread and serve it with soup!