A little flavor wonder: Indian lentil soup
Unfortunately, I can not remember exactly when I had my official lens awakening. That must have been in any case, after I moved to Hamburg. At that time I had a lot of new culinary experiences ... for example I can clearly remember my first Thai coconut curry. That was in the old bog snack in the Barthelsstraße/Schanzenviertel (Hamburg know the snack icon) and you either took it while standing or sat on an old, abgeschrammelten freezer. At about this time, I must have got to know lenses from their best side as well.
By now they are definitely an integral part of my small kitchen and I am always discovering new species, colors and varieties. They provide complex carbohydrates and a lot of vegetable protein - a blast! For example, I especially love beluga lentils in red wine with a dash of cream (a recipe of the incomparable dream foam pot). But also yellow and red lenses are far ahead. They do not need soaking time, they're quick and easy to use and incredibly versatile. Here, here, here and there, I have cooked with them, for example.
Today, there are yellow lentils in a wonderfully aromatic, sunny and warm satisfying soup. After half an hour of cooking time she is ready and you can forgive yourself with a decent portion in the most beautiful soup bowl directly on the couch. Perfect!
And so it goes for 2 people to eat:
3 carrots and 2 small potatoes Peel and cut into the smallest possible pieces. Peel 1 large onion , 3 cloves of garlic and 4 cm of fresh ginger and finely chop.
Onion, garlic and ginger in one pot in 2 tablespoons olive oil on medium heat glass stew . 1 tbsp Indian curry powder (it's worth a good mix eg from Herbaria - please do not use the dull 99 cents curry from the discounter), 1 tsp turmeric powder and 1/Add 2 teaspoons of harissa or chili powder for 1 minute.
Add the vegetables and 200 g washed yellow lentils and stir thoroughly. Pour 1 liter of water or vegetable broth and let simmer for 20 minutes on a low heat. Cut 1 apple and 1 handful of cherry tomatoes into small cubes and add to the soup. Let cook gently for another 10 minutes until the lentils are very soft and partially disintegrated.
Before serving, season well with salt . If you feel like it, decorate the soup with some crispy peanuts, tomato and chopped parsley.