Description
The first mention of the phenomenal taste of the lentil soup can be found in the Book of Genesis: Esau, son of Isaac, sold his birthright to his brother Jacob for a bowl of lentil soup. Rich, thick, warming, perfectly balanced acid, sweetness and spice, lentil soup gives the very simple joy. Soup can be meatless, if you take vegetable broth.
Ingredients
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Broth
1.5 l
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Lentils
1 cup
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Tomatoes in own juice
400 g
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Garlic
2 tooth
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Onion
1 piece
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The Apium graveolens Dulce
1 piece
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Peppers red hot chilli
0.5 tsp
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Zira
0.5 tsp
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Salt
-
Vegetable oil
3 Tbsp
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Black pepper
Cooking
Garlic, onion, celery finely chop and stir fry in olive oil in a thick-walled saucepan until clear (do not fry). Vegetables should give a strong flavor.
Grind cumin in a mortar and add with chili peppers, steamed vegetables, stir.
Add to the pot of red lentils.
Pour the broth of your choice (meat or vegetable or even just water). Bring to a boil and reduce the heat. Cook the soup under cover until tender lentils. Fortunately, that lentil soup from TM Mistral is prepared fairly quickly.
10 minutes later worth a try lentils. If it is softened, add the chopped tomatoes with their juice and salt.
Can soup to "break" blender, and then you get soup. I left as it is: lentils fairly seethe and across the grains, which made the soup more interesting, in my opinion.
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