Ingredients with Measurements:
- 1 cup red lentils
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon ajwain seeds
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 4 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the lentils in cold water and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onion, garlic, and ginger and sauté for 5 minutes until soft.
4. Add the cumin seeds, ajwain seeds, turmeric, and paprika and cook for 1 minute until fragrant.
5. Add the lentils, vegetable broth, and diced tomatoes to the pot and bring to a boil.
6. Reduce the heat to low and simmer for 20-25 minutes until the lentils are tender.
7. Use an immersion blender or regular blender to puree the soup until smooth.
8. Season with salt and pepper to taste.
9. Serve hot with fresh cilantro for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 6g
Carbohydrates: 28g
Protein: 10g
Fiber: 9g
Substitutions for ingredients:
- Red lentils can be substituted with brown or green lentils.
- Vegetable broth can be substituted with chicken or beef broth.
- Cilantro can be substituted with parsley or scallions.
Variations:
- Add diced carrots, celery, or potatoes for extra vegetables.
- Use coconut milk instead of vegetable broth for a creamier soup.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Rinse the lentils thoroughly before cooking to remove any debris.
- Use an immersion blender for a smoother texture.
- Adjust the spice level to your liking by adding more or less ajwain seeds and paprika.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of cilantro on top.
Garnishes:
Fresh cilantro, scallions, or parsley.
Pairings:
- Naan bread or pita bread.
- Basmati rice or quinoa.
- Roasted vegetables or a side salad.
Suggested side dishes:
- Roasted sweet potatoes.
- Grilled chicken or tofu.
- Steamed broccoli or green beans.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to rinse the lentils thoroughly before cooking.
- Store leftover soup in the refrigerator for up to 3 days.
Food history:
Ajwain seeds are commonly used in Indian cuisine for their distinct flavor and medicinal properties.
Flavor profiles:
The soup has a warm and earthy flavor from the ajwain seeds and cumin, with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve the soup as a main dish for a vegetarian meal or as a starter for a larger meal.
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Region: Indian