Prep Time
15 min.
Cooking Time
40 min.
Serves
6
Difficulty
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Vegetable soup with lentils is a real lifesaver for vegetarians, as lentils compensate for the protein requirement just as well as meat, fish, or poultry! Moreover, lentil soup is the perfect option for a Lenten table: just one bowl of soup will energize you for the whole day! To give the first course an expressive flavor, use spices. Red lentils blend harmoniously with turmeric, cumin, fenugreek, paprika, and chili flakes. Before serving, garnish the soup with finely chopped cilantro or parsley, sprinkle with sesame or flax seeds, and serve garlic croutons on the side.
Total Ingredients: 16
Serves:
Red lentils - 150 g
Carrot - 1 pcs.
Red bell pepper - 1 pcs.
Tomato - 1 pcs.
Celery stalks - 2 pcs.
Garlic - 2 clove
Leek - 1 pcs.
Extra virgin olive oil - 4 tbsp.
Lemon juice - 1 tbsp.
Turmeric - 1 tsp.
Sweet paprika - ½ tsp.
Curry paste - 1 tsp.
Parsley - 2 bunch
cilantro - 2 bunch
Sesame - 2 tbsp.
Salt, freshly ground black pepper - to taste
Serves:
🥓
Fat
82г
🍚
Carbohydrates
145г
🥩
Proteins
57г
🔥
Kcal
Cut the white part of the leek lengthwise and rinse thoroughly with cold water - there may be sand between the layers of the onion. Cut the onion into half rings. You won't need green leaves here.
Chop the carrots into thin strips. Cut the sweet pepper lengthwise, remove seeds and membranes. Cut the halves into strips. Cut the tomato into small cubes.
Remove the tough ribs from the celery stalks. Cut the peeled celery into slices 2-3 mm thick. Finely chop or pass a clove of garlic through a press.
Pour olive oil into a heavy-bottomed saucepan. Heat oil over medium heat, 1 minute. Place carrots, onions, peppers and celery in the pan. Cook, stirring frequently with a spatula, 5-6 minutes.
Add red lentils, garlic and curry paste. Salt, season with turmeric and paprika. Pour in lemon juice and stir. Cook vegetables and lentils for 2-3 minutes, stir several times.
Pour 1.5 liters of hot water into the pan, reduce the heat to low and cover the pan with a lid. Cook the soup until the lentils are tender, about 15 to 20 minutes. Remove the pan from the heat and leave the soup covered for 5-7 minutes.
Separate the parsley and cilantro leaves from the stems. Finely chop the greens. Fry sesame seeds in a dry frying pan. Ladle lentil soup into bowls. Add chopped herbs to each, season with freshly ground black pepper and sprinkle with sesame seeds.
Follow the instructions step by step