Red lentil soup


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Serves 6 | Prep Time 10 | Cook Time 30-35

Why I Love This Recipe

It's a recipe by Klaas Kasma from my newspaper the "Leeuwarder Courant". It uses cumin seeds and I simply love the kick of cumin that comes off when you chew on the seeds after the soup has finished cooking.

The soup is vegetarian, but for a meaty soup you can exchange the vegetable stock for chicken stock and add some finely cubed or sliced chicken breast fillets about 5-10 minutes before finish cooking.


Ingredients You'll Need

1 tbsp sun flower oil or other vegetable oil
2 onions sliced into rings
3 cloves of garlic, squeezed
1 tbsp ginger, grated
1 tbsp cumin seeds
1 small can of peeled or chopped tomatoes [400 grams]
half a teaspoon of cayenne pepper
200 grams of red lentils
zest and juice of 1 lemon
1 litre of stock
salt
pepper
parsley, chopped


Directions

1 Softly fry the cumin seed with the ginger and cayenne pepper in the oil


2 Add onions and garlic and fry until soft, no need to brown them


3 Add the tomatoes, lentils and stock, bring to the boil and cook slowly for half an hour stirring occasionally until the lentils have fallen apart


4 Finish of with the lemon zest and juice adding salt and pepper according to taste


5 Garnish with parsley and serve with brown bread or even better Turkish style breads


Questions, Comments & Reviews



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