Vegetarian soup with carrots and coral lentils

Method

1. 1

   Start by preparing your vegetables: peel the carrots and cut them into not too thick slices.

2. 2

   Peel the onions and slice them finely. Put them away.

3. 3

   Rinse the coral lentils in cold water in a colander, then drain them.

4. 4

   In a large saucepan, pour 2 tablespoons of olive oil and heat over medium heat.

5. 5

   Sauté the chopped onions for about 5 minutes, stirring occasionally until they become translucent and tender.

6. 6

   Now add the carrot washers with all the spices: 1 teaspoon of ground coriander, 1 tablespoon of turmeric, 1 tablespoon of cumin, 2 teaspoons of ginger and 1 teaspoon of nutmeg. Cook for 5 minutes, mixing well.

7. 7

   Add drained coral lentils, peeled tomatoes with all their juice and pour 1.8 liters of broth. Mix it all together.

8. 8

   Bring to a boil, then reduce the heat and simmer gently for 20 minutes. Add some fresh coriander leaves at the end of cooking and mix.

9. 9

   Transfer the preparation to a blender and mix until you get a smooth, creamy soup. Taste and adjust the seasoning with salt and pepper according to your taste.

10. 10

    Serve the soup well hot in bowls, then decorate with a pinch of sesame seeds and some fresh deer leaves.

Nutrition

calories

220 kcal

fatContent

5 g

fiberContent

10 g

sugarContent

8 g

sodiumContent

450 mg

proteinContent

10 g

cholesterolContent

0 mg

carbohydrateContent

38 g

saturatedFatContent

1 g

unsaturatedFatContent

4 g

Indicative values from the source, for the original recipe.

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