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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I used red lentils for the first time in a recipe I tagged in one of the games and loved them. So I started looking around for other recipes. I found quite a few recipes, and inspired by them, created this soup, using ingredients that I normally have at home. While this is probably 4 servings' worth, I find we generally get only two, as we really love soup! Ingredients:
1 tablespoon olive oil |
2 teaspoons grated fresh ginger |
1 1/2 teaspoons ground cumin |
1 medium red onion, peeled and chopped |
3 medium carrots, peeled and chopped |
3/4 cup split red lentils |
5 cups low sodium chicken broth or 5 cups vegetable broth |
1/2 fresh lemon (optional) |
Directions:
1. Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
2. Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
3. Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
4. Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
5. Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
6. Note: A spoonful of plain yogurt is a nice addition.
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