Creamy Red Lentil Soup
Preparation time: 1 hour
Choosing hot soup as a starter in a cold autumn day talks about good taste and common sense.
Delicious and easy to prepare, soup is a regular dish at home.
Unfortunately it’s not so regular a model in front my camera – after treatment products don’t look appealing and delicious. They lose color and freshness. And in addition, if the light is bad – pictures look terribly whitewashed and blurred.
Anyway I am not giving up. This Sunday everything was on my side – good weather, nice house at the country side and appropriate sunlight.
In 30 minutes my soup was ready – creamy consistence, nice yellow colour and oriental taste.
- 1 cup red lentil
- ½ onion
- a piece of ginger with a length of about 1 cm
- 1 tsp cumin seeds
- 1/3 tsp ground coriander
- 1 tsp turmeric
- 1/3 tsp cinnamon
- 1/3 tsp nutmeg
- 2 bay leaves
- salt to taste
- 50 ml olive oil, ghee or other vegetable oil
- 1 lemon
Soak the lentil for 2-3 hours.
Finely chop the onions and the ginger.
Heat the oil in a large pot over medium to low heat. First add the cumin seeds, stir for a minute. Then add the other spices, chopped onions and ginger and saute for a couple of minutes. Add the lentils and mix to coat. Pour 1 ½ cup of water. Cover the pot and simmer until lentil becomes tender. Season with salt according to your taste. Put on a site for 10 minutes and then blend.
Serve with toasted bread and a slice of lemon.
grains » lentil
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