Ingredients with Measurements:
- 1 cup of atama (also known as water spinach), chopped
- 1 cup of lentils
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of olive oil
- 6 cups of vegetable broth
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté for 5 minutes or until the onion is translucent.
3. Add the chopped atama and lentils to the pot and stir to combine.
4. Pour in the vegetable broth and add the cumin and paprika. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
6. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.
7. Season with salt and pepper to taste.
8. Serve hot with fresh parsley for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 28g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- Atama can be substituted with spinach or kale.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced carrots and celery for a heartier soup.
- Add a can of diced tomatoes for a tomato-based soup.
- Add cooked chicken or sausage for a meaty soup.
Tips and tricks:
- Soak the lentils overnight for a quicker cooking time.
- Use an immersion blender for a smoother soup.
- Add more broth or water if the soup is too thick.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh parsley.
Garnishes:
Fresh parsley
Pairings:
Crusty bread, salad
Suggested side dishes:
Roasted vegetables, quinoa salad
Troubleshooting advice:
If the soup is too thick, add more broth or water.
Food safety advice:
Make sure to cook the lentils thoroughly to avoid foodborne illness.
Food history:
Atama is a leafy green vegetable commonly used in Southeast Asian cuisine.
Flavor profiles:
The soup has a savory and earthy flavor with a hint of spice from the cumin and paprika.
Serving suggestions:
Serve the soup as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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