Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1/2 cup red lentils
- 2 cups chopped spinach
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lemon juice
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and ginger and cook for 1 minute.
3. Add cumin, coriander, turmeric, paprika, salt, and black pepper. Cook for 1 minute, stirring constantly.
4. Add vegetable broth, chickpeas, diced tomatoes, and lentils. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
5. Add chopped spinach and cilantro. Cook for 5 minutes, or until spinach is wilted.
6. Use an immersion blender or transfer soup to a blender and blend until smooth.
7. Stir in lemon juice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 4g
Carbohydrates: 38g
Protein: 12g
Fiber: 11g
Sodium: 1200mg
Substitutions for ingredients:
- Olive oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken or beef broth.
- Chickpeas can be substituted with any other type of beans.
- Red lentils can be substituted with green or brown lentils.
- Spinach can be substituted with kale or collard greens.
- Cilantro can be substituted with parsley or basil.
- Lemon juice can be substituted with lime juice.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add diced carrots or bell peppers for extra vegetables.
- Add a can of coconut milk for a creamier soup.
- Add a pinch of cayenne pepper for extra spice.
Tips and tricks:
- Use an immersion blender for easier blending and less mess.
- If using a regular blender, blend in batches and be careful when blending hot liquids.
- Adjust seasoning to taste.
- Serve with crusty bread or crackers.
Storage instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a drizzle of olive oil and a sprinkle of chopped cilantro.
Garnishes:
Chopped cilantro, croutons, or a dollop of sour cream.
Pairings:
Crusty bread, crackers, or a side salad.
Suggested side dishes:
Roasted vegetables, quinoa, or rice.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook lentils and chickpeas thoroughly to avoid food poisoning.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Ogamcha soup is a traditional Indian soup made with lentils and spices.
Flavor profiles:
Warm and spicy with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve as a main dish or as a side dish with other Indian dishes.
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Region: Korean