in Soup Recipes

Red lentil soup

updated

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Ingredients for 4 servings:

  • 250 g lentils, red
  • Water for soaking
  • 2 onions
  • 1 small carrot(s)
  • ½ celery root
  • 1 garlic clove(s)
  • 1 chili pepper(s)
  • 2 tbsp ghee
  • 1 ½ liters vegetable broth
  • Cumin
  • Salt
  • 1 piece(s) ginger, fresh, approx. 3 cm
  • 200 g dates

Instructions

Working time approx. 25 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 45 minutes

Soak the lentils for at least 8 hours. Drain the water. Chop the onions, garlic, and chili. Finely dice the carrot and grate the celery. Sauté everything in the ghee until translucent. Add the lentils and vegetable stock. Season with cumin and salt. Cook for about 20 minutes, until the lentils are soft. Peel and chop the ginger. Pit and dice the dates. Add to the soup and do not allow to boil again.

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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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