mercoledì 15 giugno 2016

Red Lentil Soup

A tasty Red Lentils Soup with oriental spices, not only for winter days! Very easy to prepare and ready in less than an hour.

300g red lentils
800ml of vegetable stock
1 can of peeled tomatoes
1 onion
2 carrots
1 potato
2 cloves of garlic
2 teaspoons of the spice "Ras el Hanout"
1 teaspoon of cumin
1 ½ lemons  (the juice)
1 tablespoon of olive oil
1 tablespoon of vegetal margarine
fresh mint
fresh parsley
1 bay leaf

Preparation time:

Prep: 15 min
Cook: 30-40 min
Total time: 45 min


Peel the potato and the carrots and cut them into pieces.

In a large cooking put, put the bay leaf the olive oil and the margarine over high heat until hot and fused. Sauté the chopped onion and garlic. Add the "Ras el Hanout" and the cumin.

After some minutes add the peeled tomatoes, the vegetables, the red lentils, the vegetable stock, the chopped mint and parsley. Pour the lemon juice in the soup and add some salt if necessary.

Put the lid on the pot and let the soup simmer for about 30 minutes, stirring from time to time. When the lentils are soft, take out the bay leaf and serve the lentils soup cold.

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