Ingredients with Measurements:
- 1 cup dried lentils
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 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 pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the lentils in a colander and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
3. Add the ground cumin, ground coriander, smoked paprika, and cayenne pepper to the pot and stir to combine.
4. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
6. Use an immersion blender to puree the soup until smooth, or transfer the soup to a blender and puree in batches.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 30g
Protein: 11g
Fiber: 12g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- If you don't have cumin, coriander, or smoked paprika, you can use a tablespoon of curry powder instead.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add diced carrots and celery to the soup 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 to the soup for a creamy finish.
Tips and tricks:
- Rinse the lentils before using them to remove any debris or dirt.
- If you don't have an immersion blender, be careful when transferring the soup to a blender to puree it.
- Adjust the amount of cayenne pepper to your liking for more or less heat.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve the soup with a slice of crusty bread or a side salad.
Suggested side dishes:
- Crusty bread
- Side salad
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 until they are tender to avoid any digestive issues.
Food history:
- Lentil soup is a staple in many cultures, including Middle Eastern, Indian, and Mediterranean cuisine.
Flavor profiles:
- Spicy, smoky, and earthy.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Indian