Lentil soup is a typical Mediterranean cuisine soup whose main ingredient is lentils.
It is known to be very important in the recovery of archers from injuries. Great exponents such as Claudio Bravo, Keylor Navas or Oliver Khan have indicated that when they are injured they consume lentils.
Learn how to make this Lentil Soup in a simple and easy way!
I’m always looking for recipes that are maximum on flavor, but minimum on cost. That’s why I love this lentil soup, it’s healthy, it doesn’t cost a lot to make and the color, well, it is going to make you smile.
1/2 cup red lentil dal
1 cup water
1 cup broth of your choice
1/2 tsp cumin seed
1/4 tsp cayenne pepper
1/2 tsp garam masala
1/2 tsp turmeric
1/2 tsp salt
2 tsp oil, ghee, or butter
1 tsp grated ginger root
1/4 cup finely diced red onion
1/3 cup diced tomato
1/4 cup finely chopped cilantro
1/2 cup finely chopped broccoli or spinach
1 T fresh lemon juice
- We are going to use red lentils for this soup. I like them the best because they are fast to cook and full of protein. Now make sure they are washed and drained before you add them to the pot.
- Rinse them at least three times; you want to get all that excess dirt and dust off.
- Now you want to make sure that you add some water to the pot and then pick whatever broth you like, whether it’s chicken or vegetable and add that into the pot as well.
- And next, it’s time to have some fun with spices. The spices that I love to use are cumin seed, some cayenne pepper, some garam masala and the key ingredient—turmeric.
- You can find all of these spices easily at the bulk store. And don’t skip on the turmeric because that is what puts the sunny into this sunny lentil soup. A little bit more flavor now, add some salt, and definitely a pat of butter.
- Now let your soup come to a boil, and in the meantime, dice up some onion and some tomato and add that to the pot. I also love to add fresh grated ginger root—it’s amazing.
- And guess what, the hard part is pretty much done. Now just turn the heat down, cover the pot.
- Let this soup simmer and thicken. I would say wait ten minutes, or so, then take a peek, stir your soup and take a taste. Are the lentils nice and soft? If they are, your soup is done. Remove it from the heat, and get ready for the final flourish.
- I love to include chopped cilantro.
- Now cilantro is not for everyone, so if you don’t like it, keep it out of here. I also love to chop up my broccoli really fine into little little itty bitty pieces and add that into the soup as well. And the best part is a squeeze of lemon. Do not miss the squeeze of lemon.
- Your Lentil Soup is ready!