John Myers
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Brown Lentil Soup
The perfect brown lentil soup recipe with a picture and simple step-by-step instructions.
Brown lentil soup:
- 500 g Brown lentils
- 2 Pc. Onion
- 5 Pc. Clove of garlic
- 2,5 l Vegetable broth
- 5 tbsp Oil
- 600 g Cream cheese
- 1 Bd Spring onions
- 2 tbsp Curry powder
- 2 tbsp Cumin
- Crushed red pepper
- Cayenne pepper
- 1 tbsp Dry mint
Arabic flatbread:
- 200 g Flour
- 2 tsp Cumin
- Salt
- 60 ml Milk
- 60 ml Water
Brown lentil soup:
- Let the lentils soak in cold water overnight. Peel and finely dice onions and garlic and sauté together in oil in a large saucepan. Drain and add the lentils. Sauté for about 5 minutes. Dust everything with curry and sweat briefly. Deglaze with approx. 2 ½ l vegetable stock and bring to the boil. Add the cream cheese and season to taste with the remaining spices. Just before serving, cut the spring onions into fine rings and add to the soup.
Arabic flatbread:
- Knead all ingredients into a dough. Divide into 5 portions and roll out thinly. Bake in a little oil in the pan.
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