Ingredients with Measurements:
- 1 cup dried green lentils, rinsed and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 cup water
- 1 cup chopped pagoda-tree leaves
- Salt and pepper to taste
Special Equipment Needed:
- Soup pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. In a soup pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the cumin, coriander, smoked paprika, turmeric, and cayenne pepper. Stir well and cook for 1-2 minutes until fragrant.
3. Add the lentils, vegetable broth, and water to the pot. Bring to a boil, then reduce heat and let simmer for 20-25 minutes or until the lentils are tender.
4. Add the chopped pagoda-tree leaves to the pot and let cook for an additional 5 minutes.
5. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.
6. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 29g
Protein: 11g
Fiber: 12g
Substitutions for ingredients:
- You can use red lentils instead of green lentils.
- If you don't have pagoda-tree leaves, you can use spinach or kale instead.
Variations:
- Add diced carrots and celery to the soup for extra vegetables.
- Top the soup with croutons or chopped nuts for added crunch.
- Add a dollop of plain yogurt or sour cream to the soup for added creaminess.
Tips and Tricks:
- Rinse and drain the lentils before using them to remove any debris.
- If you don't have an immersion blender, be careful when blending the soup in a blender as hot liquids can splatter.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation Ideas:
Serve the soup in bowls and garnish with chopped fresh herbs, such as parsley or cilantro.
Garnishes:
Chopped fresh herbs, croutons, chopped nuts, plain yogurt, or sour cream.
Pairings:
Serve the soup with crusty bread or a side salad.
Suggested Side Dishes:
Crusty bread or a side salad.
Troubleshooting Advice:
- If the soup is too thick, add more vegetable 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 rinse and drain the lentils before using them.
- Store leftover soup in the refrigerator for up to 3 days.
Food History:
Pagoda-tree leaves are commonly used in traditional Chinese medicine for their anti-inflammatory and anti-bacterial properties. They are also used in cooking for their unique flavor.
Flavor Profiles:
The soup has a warm and earthy flavor from the lentils and spices, with a slightly bitter and nutty flavor from the pagoda-tree leaves.
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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