Preparation : 10 min Cooking : 25 min
140 calories/serving
Ingredients
1 cup red-orange lentils (dried), rinsed and drained 190 g
1 tbsp canola oil 15 mL
1 onions, finely chopped 200 g
2 cloves garlic, pressed or minced
1 tbsp gingerroot, grated 14 g
1/2 tsp turmeric 2 g
1/2 tsp ground cumin 2 g
1/2 tsp couscous spice (ras-el-hanout) 2 g
4 cups chicken broth 1 L
1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Before you start
It is not necessary to soak the lentils in advance. A blender or food processor will be very useful to purée the soup.
Method
Rinse the lentils well under cold water and drain.
Heat the oil in a pot over medium heat. Finely chop the onion and garlic, then add them to the pot. Sauté with occasional stirring 4-5 min until translucent. Add the grated ginger and spices. Cook 1 min with stirring. Add the lentils, broth, salt, and pepper.
Bring to a boil then reduce the heat and simmer, uncovered, 15-20 min until the lentils become very soft. Pour in the lemon juice and adjust the seasoning.
Purée the soup in a blender, then ladle it into bowls and serve.
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