Ingredients with Measurements:
- 1 cup red lentils
- 4 cups vegetable broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup tahini
- 1/4 cup lemon juice
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the lentils in a fine-mesh strainer and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the cumin, coriander, paprika, and cayenne pepper to the pot and stir to combine.
4. Add the lentils and vegetable broth to the pot and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
5. Remove the pot from the heat and let it cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the tahini and lemon juice. Season with salt and pepper to taste.
8. Reheat the soup over low heat until warmed through.
9. Serve the soup hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 23g
Carbohydrates: 27g
Protein: 16g
Fiber: 10g
Substitutions for ingredients:
- Red lentils can be substituted with green lentils or yellow split peas.
- Vegetable broth can be substituted with chicken broth or water.
- Olive oil can be substituted with any other cooking oil.
- Tahini can be substituted with almond butter or peanut butter.
- Lemon juice can be substituted with lime juice or apple cider vinegar.
Variations:
- Add chopped carrots, celery, or sweet potatoes to the soup for extra flavor and nutrition.
- Top the soup with croutons, chopped nuts, or a dollop of Greek yogurt for added texture.
- Use different spices such as turmeric, cinnamon, or ginger for a different flavor profile.
Tips and tricks:
- Rinse the lentils before cooking to remove any dirt or debris.
- Use a blender or immersion blender to puree the soup for a smoother texture.
- Adjust the amount of spices and tahini to your liking.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat until warmed through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley, croutons, chopped nuts, or a dollop of Greek yogurt.
Pairings:
Serve the soup with a side salad or crusty bread.
Suggested side dishes:
Side salad, crusty bread.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the lentils thoroughly to avoid foodborne illness.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Tahini-Lentil Soup is a popular Middle Eastern dish that is often served during the winter months.
Flavor profiles:
Savory, nutty, and slightly spicy.
Serving suggestions:
Serve the soup hot with a side salad or crusty bread.
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Region: Middle Eastern