Preparation: 10 minute
Cooking: 20 minute
The idea behind this recipe is on WeVeg
Many people do not eat legumes because they require a long period of soaking and cooking, and consider them labor-intensive food, we are in a hurry! There is one exception to this rule: the red lentil. Apart from being quick to cook, it is also easier to digest than other legumes.
Here is a simple, quick and elegant recipe.
- Necessary products:
200g red lens
1 carrots
1 potatoes
1 onion head
500 ml broth
pepper
a pinch of turmeric
piece of fresh ginger (optional)
pinch of salt
2 tablespoons of olive oil
- Preparation instructions:
In a large saucepan, place the lentils, cubed carrots, turmeric and ginger. Add the hot broth and cook the soup for about 20 minutes, adding water if necessary.
Meanwhile peel the onion, cut it into strips and lightly bake it on a non-stick pan (optionally grease with a little olive oil and add drops of maple syrup to the end).
When the lentils and vegetables are ready, blend them in a glass blender or blender, return the soup to the pan and season with salt, olive oil and pepper.
Serve warm with a few slices of onion and crushed pistachio.
- servings: 4
- ready for: 30 minutes
