Lentils: Spicy Cream Soup
As part of the “Product of the Month” column, we decided to study lentils and every week of March we will publish a recipe with one of its four types: red, green, black or brown. TO LEARN THE PROPORTIONS OF EACH INGREDIENT, FIND A CURSOR ON A PICTURE.
Spicy red lentil cream soup
Cooking method:
Heat water for broth. Cut carrot into circles and send to boil with lentils for 15-17 minutes.
Scald tomatoes, peel and remove seeds. Cut tomatoes, red onion and celery.
Five minutes before being ready, add salt, zira, asafoetida, curry and sliced hot pepper without seeds in lentils. After five minutes, remove from heat and allow to cool slightly.
Add chopped vegetables to the pan with lentils and carrots, and turn the resulting mixture into a puree using a blender.
Pour the cream soup on plates and sprinkle with hemp seeds on top.