Ingredients with Measurements:
- 1 cup amaranth
- 1 cup red lentils
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 6 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the amaranth and lentils in a fine-mesh strainer and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 5 minutes until softened.
3. Add the cumin, paprika, and turmeric to the pot and stir for 1 minute until fragrant.
4. Pour in the vegetable broth and add the rinsed amaranth and lentils. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes until the lentils are tender and the amaranth is cooked.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender and blend in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 38g
Protein: 13g
Fiber: 10g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- If you don't have amaranth, you can substitute with quinoa or brown rice.
Variations:
- Add diced carrots, celery, or bell peppers for extra flavor and nutrition.
- Use coconut milk instead of broth for a creamier soup.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Rinse the amaranth and lentils thoroughly to remove any debris or dirt.
- Use an immersion blender to blend the soup directly in the pot for less mess.
- Adjust the seasoning to your taste by adding more or less spices.
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 low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped scallions, or a dollop of sour cream.
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
Mixed greens salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more 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 cook the lentils and amaranth thoroughly to avoid any risk of foodborne illness.
Food history:
Amaranth is a grain that has been cultivated for thousands of years in Central and South America. It was a staple food of the Aztecs and is still widely used in Mexican and Peruvian cuisine.
Flavor profiles:
This soup has a warm and earthy flavor from the cumin, paprika, and turmeric, with a subtle nuttiness from the amaranth.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a starter to a larger meal.
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