Lentils contain hardly any fat, plenty of protein and tons of B vitamins for nervous system and brain health.
This lentil cream soup freezes well.
- 1 onion
- 1 garlic
- 6 ounces carrots
- 4 ounces floury potatoes
- 6 ounces yellow Lentils
- 2 tablespoons vegetable oil
- 26 ounces Vegetable broth
- freshly ground peppers
- 1 teaspoon Turmeric
- 1 generous pinch ground Cumin
- 1 generous pinch chile peppers (or cayenne pepper)
- 2 tablespoons Lime juice
- 3 tablespoons Whipped cream
- Cumin (for sprinkling)
- Papadam (for serving)
Peel onion and garlic and chop finely. Peel and rinse potatoes and carrots.Cut into medium-sized pieces. Rinse lentils in a sieve and drain well.
Heat oil in a saucepan, saute onion and garlic until translucent. Add diced vegetables and sauté briefly, Add lentils and broth. Season with salt and pepper, sprinkle with spices and lime juice. Simmer for 20-25 minutes on medium heat until vegetables and lentils are tender.
Puree soup, add cream and mix well. Pour soup into bowls, sprinkle with cumin seeds and serve.
Serve, if desired, with papadam.