A hearty, warming proposition for lovers of the Orient. This aromatic cream soup tastes excellent and seduces with its fragrance!
Ingredients
- Vegetable broth – 1 l
- Onion – 2 pcs
- Cumin – 0.5 tsp
- Ground coriander – 1 tsp
- Bay leaf – 1 pc
- Carrot – 400 g
- Ground allspice – 3 g
- Sunflower oil – 2 tbsp
- Ground hot paprika – 1 tsp
- Parsley – 20 g
- Lemon juice – 1 tbsp
- Salt – 1 pinch
- Red lentils – 150 g
- Garlic clove – 2 pcs
- Baby spinach – 200 g
- Cayenne pepper, whole – 0.25 tsp
Preparation
Peel and dice the onion, garlic, and carrot. Sauté together with lentils in hot oil for 1-2 minutes until translucent. Sprinkle with spices, fry for a moment, then dilute with hot broth. Add the bay leaf, lightly salt, and bring to a boil. Cook covered for about 20 minutes until the vegetables are soft.
Clean and wash the spinach thoroughly. Blanch in a large pot of boiling salted water for 2-3 minutes. Drain, rinse with cold water, and drain.
Pluck and roughly chop the parsley leaves. Remove the bay leaf from the soup, take out 1 ladle of carrots and lentils. Blend the remaining soup and season with lemon juice. Add back the carrots and lentils, parsley, and spinach, and season to taste. Serve with pita bread.
