Red Lentil and Carrot Soup
4 servings
30 minutes
Red lentil and carrot soup is a vibrant dish of Indian cuisine that delights with its harmony of spices and tender texture. Historically, lentil dishes hold an important place in Indian gastronomy as they are a primary source of protein for many people. This soup combines the sweetness of carrots with the rich flavors of spices like coriander, cumin, and turmeric, creating a warm, enveloping aroma. The addition of fresh cilantro and green onions adds freshness and brightness to the dish. Perfect as a hearty lunch or dinner, it can be served with crispy bread or rice, turning the meal into a complete gastronomic delight.
1
Pour lentils into a deep pan and cover with water. Bring to a boil and skim off the foam.
- Red lentils: 340 g
- Water: 7 glasss
2
Then add finely chopped onion, minced garlic, ground coriander, cumin, and turmeric. Partially cover with a lid and cook for 15 minutes.
- Onion: 1 head
- Garlic: 3 cloves
- Ground coriander: 1 teaspoon
- Ground cumin (zira): 1 teaspoon
- Turmeric: 0.3 teaspoon
3
Add finely shredded or grated carrots and finely chopped red pepper, and cook for another 10 minutes until the vegetables are soft.
- Carrot: 300 g
- Red sweet pepper: 1 piece
4
Add finely chopped coriander and green onion. Season with salt, pepper, and add cayenne pepper.
- Fresh cilantro (coriander): 20 g
- Green onions: 20 g
- Cayenne pepper: to taste
5
Serve decorated with coriander sprigs.