Ingredients with Measurements:
- 1 cup red lentils, rinsed and drained
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup chopped fresh cilantro
- 1/4 cup tkemali sauce (plum sauce)
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until soft and fragrant, about 5 minutes.
2. Add coriander, cumin, paprika, thyme, oregano, salt, and black pepper to the pot. Stir well and cook for another 2 minutes.
3. Add red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Remove from heat and use an immersion blender or transfer to a blender to puree the soup until smooth.
5. Return the soup to the pot and stir in the cilantro and tkemali sauce. Heat through and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 236
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 1,266mg
Total Carbohydrate: 33g
Dietary Fiber: 15g
Sugar: 4g
Protein: 12g
Substitutions for ingredients:
- Red lentils can be substituted with green or brown lentils.
- Vegetable broth can be substituted with chicken or beef broth.
- Cilantro can be substituted with parsley or basil.
- Tkemali sauce can be substituted with any other fruit-based sauce or chutney.
Variations:
- Add diced carrots, celery, or potatoes for extra texture and flavor.
- Use different spices such as curry powder, garam masala, or chili powder for a different flavor profile.
- Add a dollop of plain yogurt or sour cream on top of the soup for a creamy finish.
Tips and tricks:
- Rinse lentils thoroughly before cooking to remove any debris or dirt.
- Use an immersion blender for easier and safer blending.
- Adjust the amount of tkemali sauce according to your taste preference.
Storage instructions:
Store in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a drizzle of olive oil and a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, plain yogurt, sour cream, croutons, or a slice of bread.
Pairings:
Crusty bread, garlic bread, or a side salad.
Suggested side dishes:
Roasted vegetables, steamed rice, or quinoa.
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 for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure lentils are cooked thoroughly before consuming.
- Store leftovers in the refrigerator and consume within 4 days.
Food history:
Tkemali sauce is a traditional Georgian sauce made from sour plums and spices. It is commonly used in Georgian cuisine as a condiment or marinade.
Flavor profiles:
This soup has a warm and spicy flavor with a tangy and fruity finish from the tkemali sauce.
Serving suggestions:
Serve hot with a side of crusty bread or a side salad.
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Region: Georgian