Ingredients with Measurements:
- 1 cup red lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. Rinse the lentils and set aside.
2. In a large soup pot, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic and sauté until the onion is translucent.
4. Add the ground cumin, smoked paprika, chili powder, and cayenne pepper to the pot and stir to combine.
5. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot and stir to combine.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
7. Season the soup with salt and pepper to taste.
8. Serve the soup hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 200
Fat: 3g
Carbohydrates: 32g
Protein: 12g
Fiber: 12g
Substitutions for ingredients:
- You can use green or brown lentils instead of red lentils.
- You can use chicken or beef broth instead of vegetable broth.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add chopped carrots and celery to the soup for extra flavor and nutrition.
- Add a dollop of plain yogurt or sour cream to the soup for a creamy texture.
- Top the soup with croutons or toasted bread for added crunch.
Tips and tricks:
- Rinse the lentils before cooking to remove any dirt or debris.
- Use a high-quality vegetable broth for the best flavor.
- Adjust the spices to your taste preferences.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, croutons, toasted bread, plain yogurt, or sour cream.
Pairings:
Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
Crusty bread, side salad, roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the lentils thoroughly to avoid any foodborne illness.
Food history:
Lentil soup is a popular dish in many cultures, including Middle Eastern, Indian, and Mediterranean cuisine.
Flavor profiles:
This soup has a spicy and smoky flavor from the cumin, smoked paprika, and chili powder.
Serving suggestions:
Serve the soup as a main course for a vegetarian meal or as a starter for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A