This excellent soup is based on a Turkish recipe posted about a decade ago.
I chose to make it in Indian style, a type of soup-dahl.
Preparation is simple: saute onion in olive oil, add garlic, and plenty of spices. Add water and lentils and cook for about an hour until the lentils are very soft.
The result is a thick, rich and satisfying soup. Serve with croutons; You can have this red lentil soup as a light meal with white rice or rustic bread.
Enjoy, and let me know how it turned out
A basic soup that warms the heart and stomach: easy-to-digest orange lentils with Indian seasoning, serve with white rice, croutons, or bread.
- 1 cup red lentils, washed and strained
- ⅓ cup olive oil
- 1 chopped onion
- 4 cloves minced garlic
- 6-8 cups water
- 1 Tablespoon sweet paprika
- ½ Tablespoon organic vegetable powder optional
- ½ tsp ground cumin
- ½ tsp ground cardamom
- ½ tsp ground turmeric
- ½ tsp ground coriander
- ½ tsp ground fenugreek optional
- ½ tsp ground black pepper
- 1 tsp dried mint optional
- salt by taste
- Heat olive oil in a soup pot, add chopped onion, and sauté until the onion is translucent.
- Add garlic, spices and salt and mix for a few seconds.
- Add about six cups of water, organic vegetable soup powder, and lentils; Mix well, cover, bring to a boil, lower the heat and cook for 45 minutes to an hour, until the lentils are very soft. If necessary, add water until you get the desired consistency.
- Serve with white rice, croutons, or bread.
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