The red lentils soup is ideal for the cold winter days.
Red lentils do not need overnight soaking. They get boiled in almost 20 minutes and make a chyme quickly. They have an impressive coral colour that becomes yellow when they are cooked. We should add whatever can give colour to the soup in order to maintain its colours bright such as carrots, turmeric, paprika, bell peppers, tomato paste, or bell peppers paste. They are high protein legumes, rich in fibre, iron, phosphorus, and vitamin B. One teacup of red lentils contains more than half of the daily iron requirements of a human.
They are more digestible and lighter than the common lentils. They are boiled in a soup or into salads, as a garnish or as red fava beans. Their taste is softer and sweeter than the common lentils. They are known as ‘the lentils of Egypt’.
For the soup (4-5 servings) you will need:
- 1 medium chopped onion
- 2 chopped cloves of garlic
- 1 tbsp grated fresh ginger
- 1 chopped stalk of celery (not the leaves)
- 2-3 medium carrots chopped
- 1 tsp grated cumin
- 1 tsp grated turmeric
- Ι teacup chopped fresh tomatoes
- 1 teacup red lentils
- ι teacup fresh baby spinach leaves
- salt, pepper
- extra virgin olive oil for the vegetable browning
- 1 organic vegetable stock
Boil the red lentils for 5 minutes, rinse and drain them well. Leave them to wait.
Sauté the onion, garlic, ginger, celery and carrots with olive oil into a saucepan.
Add the spices into the saucepan: turmeric, cumin, salt and pepper and mix all very well.
Following add the chopped fresh tomatoes and the organic vegetable stock dissolved in hot water (you should better count the servings and add hot water accordingly).
Bring them to boil.
Then add the red lentils, mix well and simmer for another 15-20 minutes.
In the end, add the baby spinach leaves while you turn off the heat.
The red lentils soup is ready to keep you warm and full!!