- Yield: up to 15 portions
- Prep Time: 5 minutes
- Cook Time: 50 minutes
Indian style lentil soup
This is a lentil soup according to SCD and with our favorite spices, curry and coriander. These two give the soup a remarkable taste, it's a breath of Indian cuisine.
But the main reason for this recipe is that people are often terrified and ask me where do I get protein when I don't eat that meat?
My friends, these are the worries that stem from misinformation in the area of diet. We are used to get this knowledge from one source or in the worse case, what we learned in school. The times have changed, we now have the internet and we can ask and find more information regarding our bodies and how to nurture it and that is why I won't have a lecture on protein here. The fact that protein comes from animals and plants is clear, and you can find all kinds of opinions on which is better for what purpose and our organism, but be warned, not all of this information is clear cut, and not always is the motivation to heal us. We prefer the plant proteins and we are content and healthy.
Don't go looking at big corporations promoting their products, look for places where people look after health with care...
- red lentils (or orange) - 3/4 of a package (500g)
- vegetable stew - 1 liter
- carrots - 2 bundles of 8 pieces (young, smaller)
- onion - 4 pcs
- Green pepper - 6 pcs
- tomatoes - 6 large
- salt - preference
- chilli - 1 piece small or large
- curry - 3 spoonfuls
- coriander - 8 stalks
- bay leaf - 4
- lovage - 3 branches (fresh)
- garlic - 2 large
- oil - about 2,5 dcl from dried tomatoes or sunflower
Prep time: 5 minutes
Cooking time: about 50 minutes (electric stove)
Result: 20 portions (1 portion 250 ml)
1. Prepare a large pot. My pot is 5 liters - I always make soups in large quantities.
2. Soak the lentils in water, wash it up and leave alone for now.
3. Slice the onions into cubes and sear on oil (5th degree of flame intensity out of 6)
4. Cut the chilli pepper and add it to the onion.
5. Wash the carrots and slice them into thin circles (1,5 mm). I made the soup the other day with fresh carrots straight from a farmer so I omitted the peeling process, just washed it and cut it up. Delicious! Add the carrots to the onion and sear for about 10 minutes - until the onion is brown and carrots are somewhat soft.
6. Lower the heat on the stove to 4th degree, baste the base mix with vegetable stew, add bay leaves, lovage, curry, salt and boil.
7. Cut the peppers into smaller pieces and add into the soup.
8. Do the same with tomatoes and after 5 minutes add them into the soup. Add about 2 more liters of hot water (the amount of water depends on the need, according to the amount of vegetables, lentils and also how thick I want the soup to be).
Boil so the carrots are soft. Tomato can get watery, it makes the soup thicker.
9. Finally add the lentils and boil for about 10 more minutes. Put away from the heat and add salt if necessary, pressed garlic and softly cut coriander.
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