Spicy red lentil soup
Spicy red lentil soup because when the cold that is making itself felt these days burns on the skin and makes you want to wear the heaviest sweater in the closet, you need a soup that warms you from the inside. I love using red lentils because they don't require soaking and are therefore ready to use (and serve the soup in no time). During cooking they fall apart, thus giving a delicious creaminess to the soup. The coconut milk will make it even more enveloping and allow you to embellish your bowl. With the addition of a few seeds and why not, with something green (spring onion, sprouts), you will make it not only good, but also beautiful to the eye.
Ingredients
1 leek1 tablespoon of curry powder½ teaspoon cumin powder1 pinch of chili pepper ½ tablespoon tomato paste125 g red lentils500 ml of water150 ml coconut milk + a little2 handfuls baby spinach1 teaspoon saltolive oil
Guidelines
Thinly slice the leek. Brown the leek in a generous drizzle of oil with the spices. When these have begun to release their aroma, add the tomato paste and red lentils (previously rinsed under running water). Pour in the water and coconut milk, cover and cook. Stir the soup occasionally. Red lentils are cooked in 10-15 minutes. At the end of cooking and with the heat off, add the spinach. Complete the soup with a few drops of coconut milk, with a few slices of raw leek and, if you like, with a few seeds.
Spicy red lentil soup because when the cold that is making itself felt these days burns on the skin and makes you want to wear the heaviest sweater in the closet, you need a soup that warms you from the inside. I love using red lentils because they don't require soaking and are therefore ready to use (and serve the soup in no time). During cooking they fall apart, thus giving a delicious creaminess to the soup. The coconut milk will make it even more enveloping and allow you to embellish your bowl. With the addition of a few seeds and why not, with something green (spring onion, sprouts), you will make it not only good, but also beautiful to the eye.
Ingredients
1 leek
1 tablespoon of curry powder
½ teaspoon cumin powder
1 pinch of chili pepper
½ tablespoon tomato paste
125 g red lentils
500 ml of water
150 ml coconut milk + a little
2 handfuls baby spinach
1 teaspoon salt
olive oil
Guidelines
Thinly slice the leek. Brown the leek in a generous drizzle of oil with the spices. When these have begun to release their aroma, add the tomato paste and red lentils (previously rinsed under running water). Pour in the water and coconut milk, cover and cook. Stir the soup occasionally. Red lentils are cooked in 10-15 minutes. At the end of cooking and with the heat off, add the spinach. Complete the soup with a few drops of coconut milk, with a few slices of raw leek and, if you like, with a few seeds.
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