Incredibly nutritious, awakening and spicy with oriental notes and an Indian accent. Here's how to describe this soup.
Many of my friends do not like lentils, although it is unbelievably! But in this version, lentils are a great success! Interested? Try it!
Serves 4
200 grams red lentils
250 grams onions
3 tablespoons vegetable oil
2 cm fresh ginger root
1 tsp powdered chili pepper
1 tsp turmeric
1.5 liters mutton or chicken stock
450 grams canned skinned tomatoes (1 can)
Salt to taste
1 bunch cilantro
Chives for decoration
2 cm fresh ginger root
1 tsp powdered chili pepper
1 tsp turmeric
1.5 liters mutton or chicken stock
450 grams canned skinned tomatoes (1 can)
Salt to taste
1 bunch cilantro
Chives for decoration
1) Dice the onions. Grate ginger on a fine grater. Heat the stock. Chop tomatoes. Finely chop the cilantro.
2) Heat the vegetable oil in a saucepan, over medium heat and onions and ginger. Fry stirring until onions are translucent. Add spices and stir.
Add lentils in a saucepan. Fry stirring for 1 minute.
3) Add the hot stock. Reduce heat to low and simmer for 10 minutes. Add tomatoes with juice and salt. Stir and cook for another 10 minutes, until lentils are soft.
4) Remove from heat and add cilantro. Stir and serve sprinkled with green onion rings on top.
Bon Appétit!
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