Hearty Lentil Soup
Time
40 mins
Servings
2 bowls
The corona virus has come back to Danang City. Staying home is the best way to support our front-line heroes. Fortunately, I’m stocked with staples like lentils and seeds. This easy-breezy soup is the perfect warm comfort for a rainy, stormy day.
Ingredients
- Onion 1 bulb
- Tomato paste 2 tbsp or 2 cups puree
- Lentils / Legumes 2/3 cup (3 handfuls)
- Carrot 1
- Celery 2-3 stalks
- Garlic Crushed
- Cumin 1 tsp
- Chilli powder 1-2 tsp
- Salt & Pepper
Cooking Steps
Step 1. Prepare the Base
- Tomato: Use canned paste/puree or boil fresh tomatoes for 3-4 mins, peel, and simmer until soft.
- Veggies: Dice the onion (essential for base flavor). Cut carrots and celery into bite sizes.
- Legumes: Rinse your lentils (they cook much faster than other beans!).
Step 2. The Cooking Process
- Saute onion and crushed garlic over low heat until soft and caramelized (Maillard reaction adds deep flavor).
- Add tomato paste/puree, stir for 1-2 mins, then top up with water.
- Add lentils and vegetables. Simmer for about 20 mins. (Add leafy greens only in the last 5 mins).
Step 3. Season & Serve
- Season with cumin, chilli powder, salt, and pepper.
- Serve hot on its own or with a slice of bread or rice.
Note: This recipe is fool-proof. Don't like carrots? Ditch them. Want more veggies? Throw them in. Stay warm and safe, my friend!
FROM THIS RECIPE
BREAD
500gr45.000 d
BREAD
500gr45.000 d