Yellow Lentil Cream Soup with Mint
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Today the sun rose in my kitchen 😊
Ingredients
200 g yellow lentils
1 onion
1 carrot
1 tablespoon oil
3-4 sprigs mint
Aromatic tomato paste
1 heaping tablespoon tomato paste (about 50 g)
1 piece ginger (10 g)
2 garlic cloves
1/2 teaspoon sweet paprika
3/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon chili powder (Kashmiri chili)
1/4 bunch parsley
juice from 1/4 lemon
1 tablespoon oil
Servings: 4
How to prepare yellow lentil cream soup with mint
- Prepare the paste: put all ingredients in a small food processor and blend until you get a smooth paste, or pound everything in a mortar.
- In a pot, sauté the finely chopped onion and sliced carrots until the onion is well softened. Add the paste from above and sauté for another 3-4 minutes to caramelize it slightly.
- Add the lentils, 1 L water, and salt and bring to a boil. Simmer covered for 15 minutes (until the lentils are soft).
- Blend the soup in a blender or using an immersion blender until smooth. Adjust the salt.
- Add the mint cut into strips and let it rest covered for at least 10 minutes to infuse.
- Serve warm with Greek yogurt and croutons.
Aromatic tomato paste
Sautéed vegetables with tomato paste
Add water
The lentils are cooked
Blend in the blender
