Indian healthy dietary lentil soup, wonderful aromatic taste. It is prepared very easily and simply. If you don't use canned lentils, you will need a longer time for this soup. I recommend that you leave them to stand for 2–3 hours in water until they swell, strain them and cook them for about 20 minutes, in another water, before adding them into the ingredients. Depending on the preparation of different lenses, see here for proper preparation. Follow recipe.
Ingredients: simple, total time: 70 min, 4 servings
3 medium potatoes
1/2 cup red lentils or 150 g. or can
2-3 cm of ginger root
2 medium-sized carrots
1/2 teaspoon cumin
1/2 teaspoon asafoetida
1/2 teaspoon turmeric
1/2 teaspoon fenugreek
1/2 Iowan seeds
black pepper to taste
mustard seeds/ a combination of spices you can add depending on taste
3 liters of water
fresh parsley to taste
Cut the potatoes into cubes and put to cook in a deep pot.
Melt a little oil in a frying pan and add cumin, then wait until it is fried and release the aroma. Then add the other spices and fry them.
While the spices are frying, grate the carrots and ginger root, pour it into the pan and purée over medium-moderate heat.
Add fried ginger and carrot with spices to the pot with boiled potatoes. Wash lentils and put it in the pot. Cook until done. When done, add fresh chopped parsley. Buon appetito!
Note: If you have a skin disease, replace raw ginger with powdered ginger.
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