Oh I love love love lentils!
I start to eat lots of legumes with the begin of my vegetarian journey in 2009. I read a lot of information about a healthy vegetarian diet to take care my body don’t miss anything. One of my absolute favorite legumes are lentils. Lentils are high in protein in fiber. Lentils add essential vitamins and minerals to your diet. Love your heart? Eat Lentils! Lentils are very good to protect your heart because of the high fiber. You don’t need to soak lentil before cooking. They are many different lentils for different dishes like soups, stew or falafel. Depends on what you going to prepare with lentils you need to choose the right one to get the best result. Similar to potatoes different sorts of lentils have different properties. Colors range from green, brown, black to reddish orange, coral, and gold. For this soup I use red lentils because they became creamy after the cooking.
A really delicious topping for this dish is fresh yoghurt (soy for vegan) and parsley. If you like you can also add a slice of Lemon.
Easy Lentil Soup
serve 4
1 tbsp coconutoil or olive oil
1 Liter vegetable broth
200g red lentils
3 red onions
1 tsp ginger
2 tsp cumin
1 tsp Paprika, sweet
1/2 tsp Cayenne
400g canned tomatoe
3 garlic gloves
salt
Topping
125g yoghurt of your choice
fresh parsley
Lemon slices
Preparation:
- Finelly chop the garlic and the onions
- Grate the ginger
- Heat the oil over high heat and roast garlic, ginger and onions for a few minutes
- Add the cumin, paprika and cayenne and stir another Minute
- Add the tomatoes, lentils and broth
- Reduce heat and simmer for 30 min
- Season with Salt
- Serve with Joghurt, Parsley and fresh Lemon
