Equipment
Ingredients
Lentil soup
- 250 g Red lentils
- 1,5 L Vegetable broth
- 2 Garlic cloves
- 1 Onion
- 1 Carrot (large)
- 1 Potato (small)
- 70 ml Lemon juice freshly squeezed
- 5 TBSP Olive oil
- 1,5 TSP Cumin
- 1/2 TSP Coriander seeds ground
- 1 pinch cloves ground
- 1/2 TSP Cinnamon
- 1/2 TSP Turmeric
- 1 Bay leaf
- Salt, pepper
Toasted pita bread
- 1 Lebanese pita bread
Topping (as desired)
- Tahini
- chopped parsley
- Chilli flakes
Zubereitung
Prepare lentil soup
- Peel and quarter the onion and garlic.
- Peel the carrot and potato and cut into large cubes.
- Heat the olive oil in a saucepan and fry the onion and garlic in it for about 2 minutes on a high heat. Stir occasionally.
- Add the carrot and potato and sauté for another 2 minutes. Stir occasionally.
- Add the spices and bay leaf and stir-fry for another minute.
- Add the lentils and deglaze with vegetable stock.
- Bring to the boil and simmer on medium heat for about 15 minutes.
- Remove the bay leaf and puree the soup.
- Add the lemon juice and season with salt and pepper. (You can also try adding half of the lemon juice and see if you like the acidity. In general, the soup should have a good acidity).
- Serve the lentil soup and garnish with some tahini, toasted pita bread, parsley and chilli flakes if desired.
Roast pita bread
- Preheat the oven to approx. 180 °C.
- Separate the pita bread halves from each other.
- Toast the pita bread in the oven for about 4 minutes.
- Crumble the toasted pita bread.
Notes
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Nährwerte
Calories: 346kcal | Carbohydrates: 64g | Protein: 19g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1564mg | Potassium: 965mg | Fiber: 22g | Sugar: 7g | Vitamin A: 3383IU | Vitamin C: 24mg | Calcium: 73mg | Iron: 6mg