Today is a really dark and rainy day. Perfect one for a warming and nourishing lentil soup!
I created this recipe for a class I was doing about spices; that’s why there are quite a few of them in this soup. Often people put in a pinch here and a dash there. But if you want to have the benefit of them, teaspoons work better.
Still this soup is not spicy and the spices aren’t overpowering. Here’s the recipe:
2 tablespoons – ¼ cup of olive oil
1 medium onion
2 medium carrots
2 garlic cloves
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon turmeric
1 teaspoon fennel
1 bay leaf
1 cinnamon quill
1 inch of freshly grated ginger
½ a cup of tomato passata or ½ a can of chopped tomato
1 cup red lentils
1 litre vegetable bouillon (4 teaspoons of bouillon powder) or chicken broth
salt to taste
lemon juice to taste
optional: fresh chopped greens on top
How to do it:
- Chop onion, garlic and carrot. Grate ginger
- Saute onion, garlic and ginger in olive oil.
- Add carrots
- Then add the spices and saute for two more minutes
- Add the bouillon powder and then the water
- Rinse the lentils under cold water and add them. Stir and let come to a boil.
- Lower heat, let it simmer very gently for 20 minutes. Stir regularly
- Add tomatoes, stir and taste. Does it need more salt? Acidity (tomato or lemon)? Depth (a bit more oil or some ghee? Or nutritional yeast)?
Serve and enjoy!