John Myers
Yellow Lentil Soup
The perfect yellow lentil soup recipe with a picture and simple step-by-step instructions.
- 240 g Red lenses
- 2 Garlic cloves
- 2 Shallots
- 25 g Ginger
- 1 tsp Rapeseed oil
- 1 l Vegetable broth
- Salt
- Pepper from the grinder
- 4 Knife point Ground coriander
- 4 Knife point Ground cumin
- 2 Knife point Ground turmeric spice
- Fresh coriander
- Sweet paprika
- Peel the garlic, shallots and ginger and cut into very fine cubes. Heat the rapeseed oil in the soup pot. Sauté the garlic, shallots and ginger over medium heat until translucent.
- Put the lentils in a colander and rinse with cold water. Add the lentils to the pot. Sprinkle with coriander, cumin and turmeric. Then pour in the vegetable stock, stir everything and bring to the boil. Cover and cook the lentils over low heat for approx. 10 minutes until soft. They turn yellow in the process. Puree the soup very finely with the hand blender. Be careful, it can splash! If too much liquid has boiled off, stir in some broth and reheat. Season the soup with salt and pepper and, if you like, with a little coriander and cumin.
- Chop the coriander. Spread the soup on warmed bowls. Sprinkle with coriander greens and a small pinch of paprika and serve hot.
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