Middle Eastern Lentil Soup

First of all I have to say – sorry for the picture! It´s very hard to take pretty pictures of soup unless you have a good camera and good surroundings/lighting – I have none of that! 😀

Better move on to the recipe!

First sautee half of a bigger onion, chopped into half moons, on some olive oil, with a pinch of salt to bring out juices and sweetness. Then add cubed carrot (one bigger carrot should be enough for two people I am guessing) and sautee for a bit longer. Add half a teaspoon of ground coriander, half a teaspoon of ground cumin and some more salt, stir for a minute. Rinse half a cup of red lentils (I also first soak mine for a couple of hours and discard the soaking water) and add to the pot with vegetables. Cover with water and bring to a boil. Simmer the soup until the lentils are soft, usually red lentils totally desintegrate! 😀 Towards the end I added three cloves of garlic, pressed in  a garlic press, and simmered only shortly so that the garlic flavour is distinct, but if you like milder garlic flavour, add the garlic already at the beginning, use less of it or cook it longer at the end…  Blend the soup with an immersion blender or regular blender to get a creamy smooth consistency. Serve drizzled with a little bit of olive oil.

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Filed under Recipes, Soups

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