Red lentils are my favorite, they cook fast and they look very pretty. Besides, they give a great color to soup. I invented this soup in a cold autumn day, to get warm and cozy. Here is how I did it!
Lentils soup
Servings: 4-6 bowls
Cooking time: 15 min
Difficulty: very easy
Ingredients
- 1 onion
- 1 clove of garlic
- 1 cup of red lentils
- 1 cube of broth
- half a cup of coconut cream (replace this with 2 potatoes and 1 carrot, if you want a lower caloric soup)
- 1 tsp of curry (replace this with 1/2 tsp of paprika, 1/2 tsp of powder onion, 1/4 tsp of cumin for the potato version and add lemon at the end)
- 1 tsp of curcuma
- oil for frying
- salt (if still needed, the broth cube is already salty)
- chili flakes to taste
Directions
- Fry the onion and garlic in a bit of oil, until they get soft.
- Add the lentils and pour the water. If you make the coconut cream free version, add the potatoes and carrots at this point.
- Bring to a boil and put the chicken cube in.
- Boil until the lentils are done: that is 10 min usually. Then add the curry, curcuma and chili flakes. (replace this with 1/2 tsp of paprika, 1/2 tsp of powder onion, 1/4 tsp of cumin for the potato version and add lemon and grind pepper at the end)
- Blend the soup smoothly.
- Add the coconut cream and serve! (skip for the potato version)
