lentil soup recipe:
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Fixings:
- 1 cup dried lentils (washed and depleted)
- (cleaved) 1 onion
- (cleaved) 2 carrots
- (cleaved)2 celery stems
- (minced) 3 cloves garlic
- 1can (14 oz) diced tomatoes
- 6 cups vegetable
- ground cumin 1 teaspoon
- ground coriander 1 teaspoon
- turmeric 1/2 teaspoon
- Salt and pepper to taste
- olive oil 2 tablespoons
- If you want, you can use coriander for garnish, it is your choice to make your recipe look a little better.
- (for serving, discretionary) Lemon wedges
Directions:
1. In a huge pot, heat olive oil over medium intensity. Add cleaved onion,carrots and celery. Cook until vegetables are mellowed, around 5-7 minutes.
2. Add minced garlic,cumin,coriander, and turmeric. Cook for another 1-2 minutes until fragrant.
3. Add dried lentils, diced tomatoes (with their juices), and vegetable or chicken stock to the pot. Heat to the point of boiling.
4. Diminish intensity to low, cover, and stew for around 25-30 minutes or until lentils are delicate.
5. Season with salt and pepper to taste.
6. In the event that you favor a smoother soup, you can utilize a drenching blender to mix the soup while leaving a few lentils entire to some degree.
7. Serve hot, embellished with new parsley or cilantro whenever wanted, and with lemon wedges as an afterthought for crushing over the soup prior to eating.
Partake in your hand crafted lentil soup!
