spicy lentil soup
(serves two large portions or three small)4 small potatoes
1 large beetroot
1 large carrot
3/4 -1 dl red lentils
aprox. 1 liter of water
1 stock cube
1 glove of garlic
dice the potatoes and beetroot, put that and the lentils into the boiling water, add the stock cube and press the garlic into the soup. let it simmer until done. i usually do the seasoning when it's almost finished that way i can controll the amount of salt, also how the flavours of the veggies has turned out. this soup i seasoned with a mix of spices: currypowder, cinnamon and cummin, chili (it says tandoori masala on the jar but i find the chili to be predominate ;). all spices are ground, and just add to taste. experiment! i chopped up the carrot into slices and added just before serving to give the soup some texture, you could off course add them earlier. serve. if wanted, add some youghurt or creme fraiche.
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