Ingredients with Measurements:
- 1 cup of dried lentils
- 4 cups of vegetable broth
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of chopped walnuts
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the lentils and pick out any debris. In a large pot, add the lentils and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until the lentils are tender.
2. While the lentils are cooking, heat the olive oil in a separate pan over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the cumin, smoked paprika, salt, and black pepper to the onion and garlic mixture. Stir to combine and cook for an additional 2-3 minutes.
4. Add the onion and spice mixture to the pot with the lentils. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
5. Return the soup to the pot and add the chopped walnuts and parsley. Cook for an additional 5-10 minutes, or until the walnuts are softened.
6. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Simmer on medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 225
Fat: 10g
Carbohydrates: 26g
Protein: 11g
Fiber: 12g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth
- Almonds or pecans can be used instead of walnuts
- Fresh cilantro can be used instead of parsley
Variations:
- Add diced tomatoes or red bell pepper for extra flavor and nutrition
- Use red lentils instead of brown lentils for a creamier texture
- Add a dollop of plain Greek yogurt or sour cream on top for added creaminess
Tips and tricks:
- Rinse the lentils before cooking to remove any debris
- Use an immersion blender for easier blending and less mess
- Toast the walnuts before adding them to the soup for extra flavor
Storage instructions:
Store in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat on the stove over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a drizzle of olive oil and a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, a drizzle of olive oil, or a dollop of plain Greek yogurt or sour cream.
Pairings:
Crusty bread, salad, or roasted vegetables.
Suggested side dishes:
Roasted sweet potatoes, steamed broccoli, or quinoa salad.
Troubleshooting advice:
If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
Make sure the lentils are fully cooked before serving to avoid any foodborne illness.
Food history:
Lentil soup is a staple in many cultures, including Middle Eastern and Mediterranean cuisine.
Flavor profiles:
Savory, nutty, and slightly smoky.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Mediterranean-inspired dishes.
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