Creamy Lentil Soup
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 Tbsp Cumin
- 4 Tbsps Oil
- 4 cups carrots (peeled and chopped)
- ⅞ cup red Split lentil (rinsed)
- ½ tsp Chili flakes
- 5 cups vegetable stock (or water)
- ½ cup milk
- Lime zest (to garnish)
Preparation
Kitchen utensils
1 Pot mit Deckel, 2 Bowls, 1 Whisk, 1 Skillet, 1 Citrus juicer, 1 Tablespoon, 1 Teaspoon, 1 Cutting board, 1 Large knife, 1 Measuring cups
Preparation steps
1.
Heat a frying pan and dry roast the cumin seeds until they start to colour. Remove from the pan and set aside.
2.
Heat the oil in the pan and gently cook the carrots for about 3 minutes or until they start to soften.
3.
Stir in the lentils and the chilli flakes then add the stock or water and bring to a boil. Simmer for 20 - 30 minutes or until the lentils and carrots are cooked through.
4.
Add the milk then whizz in a blender until smooth. Pass through a fine sieve, return to the pan and gently reheat. Season with salt and pepper and serve garnished with the lime zest.
