Cream of Lentil Soup with Cumin
Quick Recipes Simple Recipes Fasting Recipes Vegetables Gluten-Free Recipes Soups and Stews
For the past three days, my craving for cumin won't leave me alone. A small culinary obsession that's been nagging at me ever since I made Zalau roast. Even now, as I'm posting this, I'm already thinking about my next recipe with cumin.
Ingredients
200g red lentils
1 medium onion
1 large carrot
2 cloves of garlic
1 tablespoon pepper paste
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 tablespoons oil
Servings: 3
How to prepare cream of lentil soup with cumin
- Sauté the chopped onion and sliced carrot rounds in hot oil until the onion is soft (about 5 minutes).
- Add the crushed garlic and sauté for another minute.
- Add the pepper paste and sauté for 2 more minutes.
- Add the coriander and cumin and mix well. Add the lentils and 4 cups of water (1 liter). Season with salt to taste.
- Bring to a boil and simmer covered for 15 minutes.
- Blend in a blender until you get a very smooth cream soup. As the lentil soup cools, it will thicken further.
- Serve the warm soup with grilled bread (drizzle the slices with a little oil and whole cumin seeds; grill on a grill pan for about 2 minutes per side, with a weight on top, until nicely browned).
The lentils are cooked
