Red Lentil Soup with Oriental Aromas
A fragrant plant-based red lentil soup with leek, roasted peppers and warm oriental spices, which can be blended into a cream.
Ingredients
| 1.5 ч.ч./tea-cups | red lentils |
| 2 с.л./tbsp | olive oil |
| 1 бр./whole | large onion |
| 2 стръка/stalks | leeks (white part) |
| 3-4 бр./cloves | garlic cloves |
| 1 бр./whole | carrot |
| 1 бр./whole | potato |
| 2 бр./whole | roasted red peppers |
| 1/2 с.л./tbsp | salt |
| на вкус/to taste | black pepper |
| 1 ч.л./tsp | paprika |
| 1/2 ч.л./tsp | turmeric |
| 1/2 ч.л./tsp | ground cumin |
| 1/2 ч.л./tsp | ground coriander |
Instructions
- Finely chop the onion, leek, carrot and garlic and sweat them in the oil with a little water until fully soft.
- Add the diced potato and the spices.
- Pour in a little more hot water.
- When the potato is almost done, add the rinsed lentils and the chopped roasted peppers.
- Add more water if needed (the thickness is up to you).
- Cook for a further 8-10 minutes. It can be served at once or blended into a cream soup.