Ingrédients pour Another Red Lentil Soup Recipe
- 2 tablespoons olive oil
- 1 medium onion
- 1 tablespoon fresh ginger
- 1 teaspoon ground cumin
- 1 medium carrot
- 1 jalapeño pepper
- 1 cup red lentils
- 4 cups vegetable stock
- ½ medium red onion
- ½ cup cilantro (stems and roots)
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Comment préparer Another Red Lentil Soup Recipe
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add 1 medium onion, finely chopped, 1 tablespoon grated fresh ginger, and 1 teaspoon ground cumin.
- Cook, stirring occasionally, until the onion is softened and translucent (about 5 minutes).
- Add 1 medium carrot, chopped, 1 jalapeño pepper, finely minced (remove seeds for less heat), 1 cup red lentils, and 4 cups vegetable or chicken stock.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the lentils are completely tender and have broken down.
- While the soup simmers, heat 1 tablespoon olive oil in a separate frying pan over medium heat. Add ½ medium red onion, thinly sliced.
- Wash ½ cup of cilantro. Finely chop the roots and stems, reserving the leaves for garnish.
- Add the chopped cilantro roots and stems to the red onions in the frying pan. Cook, stirring occasionally, until the onions are caramelized (about 10-15 minutes).
- Once the lentils are cooked, use an immersion blender (or carefully transfer to a regular blender) to partially or fully puree the soup to your desired consistency.
- Ladle the soup into bowls. Garnish with a sprinkle of reserved cilantro leaves and a spoonful of the caramelized red onions.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
17g
Fat
8g
Carbs
13g
