Ingredients
6 cups (1410 ml) Legum Broth2 cups (320 g) ingredients Coupés en 1/4 -pouces dés 2 carottes moyennes tranchés en rondelles de 1/4 de pouce< span class="wprm-recipe- ingredients-unit-system wprm-recipe-ingredients-unit-system-1">2 < span class="wprm-recipe- ingredients-unit-system wprm-recipe-ingredient-unit-system-2"> gros girofle ail haché ou pressé1 cuillère à thé coriandre moulue< /a>1 1/2 (1.5 ) cuillères à café bombées de cumin moulu3/4 cuillère à café (0.75 cuillère à café) sol Curcuma< /effortless-affiliate>3/4 cuillère à café < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2">(0.75 cuillère à café) paprika fumé 3/4 cuillère à café (0.75 cuillère à thé) cannelle moulue3/4 cuillère à café (0.75 cuillère à thé) gingembre moulu28 oz (793.79 g) peut être écrasé tomatoes< /span>1 1/2 cups (< span class="wprm -recipe ingredient quantity" >288 g) lentilles corail séchées fendues cueillies et rincées1/3 cup (20 g) haché persil1/3 cup (20 g) coriandre hachée Jus de 1 gros citron1 cuillère à café < effortless-affiliate>sel marin ou au goût1/3 cuillère à café (0.33 cuillère à thé) sol poivre noirPreparation
In a large stockpot, heat 1/4 cup vegetable stock over medium-high heat. Add the onion, carrot and garlic and sauté, adding additional broth if needed to keep the vegetables from burning. Sauté until onions are soft and translucent, about 5 minutes. Add coriander, cumin, turmeric, smoked paprika, cinnamon and ground ginger. Fry the vegetables and spices for 1-2 minutes to allow the flavors to develop. Add the remaining vegetable stock, tomato passata and lentils and bring to the boil.
Cover the pot and reduce the heat to a simmer. Cook for 30 minutes or until the lentils are fully cooked. Add the parsley, coriander and lemon juice and stir. Season with salt and pepper. To vary the texture, you can puree the soup several times with a hand blender. Squeeze an extra lemon slice onto each peel for added shine.
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