in Soup Recipes

Indian lentil cream soup

updated

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Ingredients for 4 servings:

  • 400 g lentils, red
  • 3 large tomatoes
  • 1 vegetable onion(s)
  • 1 piece(s) ginger, walnut-sized
  • 1 liter vegetable broth
  • ½ tsp turmeric powder
  • salt and pepper
  • 25 g butter
  • some oil, neutral
  • 1 tsp cumin
  • 1 vegetable onion(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

with a garnish of onions braised with cumin

Bring the lentils, chopped tomatoes, and chopped onion to a boil with the broth. Add the grated ginger and season with turmeric. Simmer for 20 minutes, then puree. Season with salt and pepper to taste. Heat the butter and oil in a pan and add the sliced ​​onion. Sprinkle with cumin and stir-fry until golden brown. Ladle the soup into portions and top each portion with a little of the onion.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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