INDIAN LENTIL AND TURMERIC SOUP


  • Servings : 6
  • Preparation : 20 minutes
  • Cook time : 40 minutes
  • Calories : 200 cal
  • Carbohydrate : 32 g
  • Lipid : 3 g
  • Fiber : 6 g
  • Protein : 9 g
Alertes soupes réconfortantes : Intégrer des lentilles pour l'ajout de protéines, une solution simple et à bas prix. Bon appétit!

Ingredients

  • 15 ml (1 tsp) of olive oil
  • 1 onion, cut into small dice
  • 1 clove of garlic, finely chopped
  • 250 ml (1 cup) of leek, Crushed
  • 250 ml (1 cup) of carrots, cuts in cubes
  • 250 ml (1 cup) celery, cut into cubes
  • 250 ml (1 cup) of dry, rinsed lenses
  • 2 l (8 cups) of homemade chicken broth, without added salt
  • 2 laurel sheets
  • 1-2 branches of fresh thyme
  • 5 ml (1 tsp) of turmeric
  • 5 ml ( 1 tbsp) of Cari Powder
  • Salt and pepper to taste


Steps

1 - In a large pot, heat the oil. Sweat the onion for 1 minute.


2 Add the garlic and cook for 1 minute. Add the leek, carrots and celery and season with salt and pepper to taste . Mix and cook for 2 to 3 minutes.


3 Add the lenses, broth, fresh herbs and spices. Mix and bring to a boil.


4 Cook over low heat 30 to 40 minutes (or up to what everything is cooked).




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6 comments


  • Nadine

    Bo jour,

    Est-ce que je peux mettre des lentilles en conserve au lieu de lentilles sèches ? Pour la soupe aux lentilles à l’indienne.

    Merci


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