Lentil Soup

Name: Lentil Soup - Amelia P.
Ingredients: 120 g lentils; 2 smaller carrots; 3 medium potatoes; 1 leek (I used green onion); cherry tomatoes (or canned) to taste (I added about 200 g from a can); 1 liter vegetable broth (or beef if you dont want it vegetarian or vegan); 1 teaspoon of curry; 2 tablespoons of butter; 1 teaspoon of cumin; salt and pepper to taste; 2 bay leaves; garlic powder to taste.

Soups - Lentil Soup by Amelia P. - Recipia

In a large pot, start by melting the butter over medium heat, being careful not to let it burn, as it will affect the flavor of the dish. Meanwhile, prepare the vegetables: the carrot and onion. Peel them, wash them well under a stream of cold water, and chop them finely. When the butter has completely melted, add the onion and carrot to the pot, stirring gently to coat them with butter. Sautéing them will release enticing aromas, so let them cook for a few minutes until the onion becomes translucent and the carrot changes color. After the vegetables are ready, add the washed lentils, as well as vegetable broth or a combination of water and beef broth, depending on your preferences. Make sure the liquid covers all the ingredients in the pot. When the broth starts to boil, let it simmer for 5 minutes, at which point you can add the cubed, peeled, and chopped potatoes, which will add consistency and a delicious taste to the dish. Then, add the bay leaves, crushed garlic, curry, and cumin, which will enrich the soup with exotic flavors and turn every bite into an explosion of taste. Continue to simmer everything on low heat for about 25 minutes or until the lentils and potatoes are cooked, making sure to stir occasionally to prevent sticking to the bottom of the pot. Finally, taste the soup and adjust the seasoning with salt and pepper to your liking. When the lentils are cooked and the flavors have blended perfectly, remember to remove the bay leaves from the pot. You can serve the soup warm, garnished with a few fresh parsley or coriander leaves for an extra touch of freshness. This soup is not only nutritious but also comforting, perfect for cool days or when you need a light and healthy meal. Enjoy every bite and savor a delicious dish full of vitamins and flavors!

Ingredients

120 g lentils
2 smaller carrots
3 medium potatoes
1 leek (I used green onion)
cherry tomatoes (or canned) to taste (I added about 200 g from a can)
1 liter vegetable broth (or beef if you dont want it vegetarian or vegan)
1 teaspoon of curry
2 tablespoons of butter
1 teaspoon of cumin
salt and pepper to taste
2 bay leaves
garlic powder to taste.

Lentil Soup

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