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
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).
@Nadine : Bonjour Nadine! Certainement! Toutefois, je vous conseillerais d’ajouter les lentilles un peu plus tard dans la cuisson de manière à obtenir une texture optimale.
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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