Red Lentil Soup
Ingredients: red lentils, large yellow onion, medium sweet potatoes, extra virgin olive oil, salt · 55 min cook time · 300kcal · ~₩14,000
Ingredients
200g red lentils, 1개 large yellow onion, 2개 medium sweet potatoes, 3큰술 extra virgin olive oil, 1꼬집 salt, 4개 garlic cloves, 0.5개 serrano pepper or jalapeno pepper, 1큰술 fresh ginger, 1큰술 Ras El Hanout, 0.5작은술 ground coriander, 0.5작은술 cumin, 2큰술 tomato paste, 1carton low-sodium vegetable broth, 1개 bay leaf, 1꼬집 black pepper, 1컵 water, 1큰술 fresh lemon juice, 1줌 cilantro, 1큰술 coconut yogurt, 1줌 freshly chopped mint
Instructions
1. Rinse red lentils to remove any dust, then soak them in cold water for 20 minutes to soften.
2. Dice one large yellow onion.
3. Finely dice two medium sweet potatoes (about 1.25 lbs) into quarter-inch pieces. Slice crosswise, then into planks, then into batons, and finally dice.
4. Heat a Dutch oven or large soup pot over medium heat and add a few tablespoons of extra virgin olive oil.
5. Add the diced onions to the pot with a pinch of salt and brown them until they are nicely golden and shrunk in size, about 8 minutes or more.
6. While onions are browning, chop four garlic cloves, finely chop half of a serrano or jalapeno pepper, and grate or finely mince a tablespoon of fresh ginger.
7. Once onions are fabulously brown, add the chopped garlic, ginger, serrano pepper, and two tablespoons of tomato paste. Stir frequently for about two minutes until the tomato paste is a few shades darker.
8. Add the spice blend (Ras El Hanout, ground coriander, and cumin). Stir almost constantly for about 30 seconds. If it starts to stick or burn, deglaze with a splash of water.
9. Add the rinsed and soaked red lentils, finely diced sweet potatoes, one carton of low-sodium vegetable broth, and one bay leaf to the pot. Season generously with salt and black pepper.
10. Add one cup of water to cover all ingredients. Bring to a boil, then reduce heat to a simmer. Simmer uncovered for 25 minutes or until sweet potatoes and lentils are super tender.
11. Remove the bay leaf from the soup. Roughly blend half of the soup with an immersion blender until extra creamy, leaving some texture.
12. Squeeze in some fresh lemon juice and garnish with cilantro, a dollop of coconut yogurt, and freshly chopped mint.
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