Smarter Home Cooking
Yellow Lentil Soup
(4 votes)
(4 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Healthy, because
Even smarter
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.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 6 ozs carrots
- 4 ozs floury potatoes
- 6 ozs yellow Lentils
- 2 Tbsps vegetable oil
- 26 ozs Vegetable broth
- salt
- freshly ground peppers
- 1 tsp Turmeric
- 1 generous pinch ground Cumin
- 1 generous pinch chili peppers (or cayenne pepper)
- 2 Tbsps Lime juice
- 3 Tbsps Whipped cream
- Cumin (for sprinkling)
- Papadam (for serving)
Preparation steps
1.
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.
2.
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.
3.
Puree soup, add cream and mix well. Pour soup into bowls, sprinkle with cumin seeds and serve.
4.
Serve, if desired, with papadam.
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