Lentil Soup, Amber Flame Stew

A rustic and hearty soup with the earthy flavors of lentils, sweet carrots, and tender potatoes, blended into a smooth and velvety texture. Enjoy your hot, delicious, healty soup...

serving 4 People

time 55 min

INGREDIENTS

• 250 grams brown/red lentils

• 2 medium carrots, chopped

• 2 medium potatoes, peeled and diced

• 1 onion, chopped

• 4 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon ground turmeric

• 1/4 teaspoon red chili flakes (optional)

• 8 cups vegetable broth

• 1/4 cup chopped fresh cilantro

• 1/4 cup plain yogurt (for serving)

• Salt and black pepper to taste

How to Cook

1. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.

2. Add the onion, carrots, and potatoes and sauté until softened, about 5 minutes.

3. Stir in the garlic, cumin, coriander, turmeric, and red chili flakes (if using). Cook for 1 minute more until fragrant.

4. Add the lentils and vegetable broth to the pot. Season with salt and black pepper to taste.

5. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.

6. Remove the pot from the heat and let cool slightly.

7. Use an immersion blender or transfer the soup to a regular blender and blend until smooth. Taste and adjust seasonings as necessary.

8. Stir in the chopped cilantro.

9. Serve the soup hot, garnished with a dollop of yogurt and a sprinkle of additional cilantro.

Lentil Soup

PROTIPS

For a richer flavor, use chicken broth instead of vegetable broth.

Add a bay leaf to the pot while simmering the soup for extra depth of flavor.

Serve the soup with a side of crusty bread to soak up all the delicious broth.