Summary: A lentils recipe that was in my log book for a while. Decided that it should be put on the net along with my other recipes. This recipe has a beautiful green-brown marble color, a slightly spicy taste and holds its shape well.
The green-brown lentils in this soup hold their shape well even after prolonged processing and retain tangible peppery notes on the palate. Red, on the contrary, is boiled almost completely, creating a delicate creamy base. The result is a hearty thick soup with a pleasant heterogeneous consistency – and it turns out literally by itself.
Energy Value Per Serving
Nutrition Facts |
|
|---|---|
Serving size: 2 |
|
Calories |
189 |
Calories from Fat |
27 |
% Daily Value * |
|
Fat 3 g |
5% |
Carbohydrates 27 g |
9% |
Protein 11 g |
22% |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
|
Cook Time
Prep time: 10 min
Cook time: 35 min
Ready in: 45 min
Yields: 2 Servings
Ingredients
-
150 grams red lentils
-
200 grams green-brown lentils
-
400 grams canned tomatoes in pieces
-
6 cloves garlic
-
1 head onion
-
1 piece carrot
-
20 milliliters olive oil
-
to taste grounded black pepper
-
to taste sea salt
-
1/2 teaspoon saffron
-
to taste dried basil
-
to taste dried oregano
-
to taste dried tarragon
Step 1
Mix both types of lentils, cover with water and put on fire. As soon as the water boils, extinguish the heat to a minimum, cover the pan with a lid and leave for twenty to thirty minutes. During this time, red lentils will boil a little more strongly than green – green should remain slightly hard.
Step 2
Meanwhile, heat the olive oil in a frying pan, throw in the whole garlic cloves and sauté lightly until fragrant. Then add the diced onion, sauté everything together, stirring, until a slight golden hue appears.
Step 3
Add the coarsely grated carrots to the garlic and onions, fry, and then carefully put the tomatoes and pepper. Mix everything well and simmer over moderate heat, stirring constantly, for four to five minutes.
Step 4
Add the vegetable mixture and all the spices except tarragon to the pot with the lentils, stir with a wooden spoon, bring to a boil again. Cook everything together for another five to seven minutes, throw a pinch of tarragon at the very end and remove from heat.
Step 5
Remove the garlic cloves from the pot with the soup, add salt and ground black pepper to taste. Pour the soup into bowls. If desired, you can decorate it with fresh chopped herbs or a spoonful of Greek yogurt, and if you want to add acid, squeeze a slice of lemon directly into a plate.
Enjoy! 👍
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