Red lentil soup (Κόκκινες φακές σούπα)
A gorgeous bowl of orange! A vegan soup full of beta-carotene and protein.
Servings: 4 people
Equipment
- Immersion blender or blender
Ingredients
- 2 cups dry red lentils
- 1/4 cup olive oil
- 1 medium onion diced
- 1 stalk celery chopped
- 1 tsp tumeric
- 1/2 tsp dry mustard
- 1/2 tsp chili flakes
- 2 sweet potatoes, medium approximately 4 cups cubed
- 2 carrots, medium approximately 2 cups cubed
- 2 cups vegetable broth
- 6 cups water
- 1/2 tsp salt
Instructions
- Pick through your red lentils to remove any small stones. Rinse your lentils and set aside.
- In a large pot heat your olive oil over medium heat and add the diced onion and chopped celery; saute for 2 - 3 minutes. Next add the tumeric, dry mustard and chili flakes. Cook, stirring for an additional 1 - 2 minutes.
- To the pot add the remaining ingredients (the cubed carrots and sweet potatoes, the red lentils the vegetable broth and the water) except for the salt.
- Cook, stirring occasionally over medium heat for approximately 45 minutes.
- Add the salt. Using a handheld immersion blender, or a blender, puree your soup. You can either puree the soup entirely or only half of it if you prefer for your soup to have some texture.
- Enjoy!