Carrot and red lentil soup

Recipe from Topfood

8970 views

Cooking time: 1 hour

Servings 6

A spicy soup made of red lentils, onions, carrots and Cayenne pepper. This dish recipe turns out to be very flavorful, because of adding some oriental spices. Serve hot with fresh herbs!

Red lentil

3 cups
Water

12 cups
Carrot

6 pcs.
Sweet pepper

3 pcs.
Onions

3 head
Garlic

6 cloves
Ground coriander

to taste
Ground cumin

to taste
Turmeric

to taste
Cilantro

9 tsp.
Green onion

to taste
Cayenne pepper

to taste
Salt

to taste

Calories

333 kcal
Protein

21 g
Fat

1 g
Carbohydrates

55 g

Peel onions, rinse and finely cut.
Peel garlic, rinse and crush in a press.
Peel carrots, rinse and grate.
Rinse sweet pepper. Cut in half, remove the seeds and finely cut.
Rinse herbs, finely cut. Leave a few sprigs of cilantro for garnish.
Rinse Cayenne pepper, cut in a random shape (See below how to chop it in a proper way).
Rinse red lentil 3-4 times. Fill a pot with water, add the beans and bring to a boil. Skim off any foam.
Next add chopped onions, crushed garlic and spices. Cook for about 15 minutes.
Then add grated carrot, sweet pepper and cook until the vegetables are tender. Sprinkle with herbs, add Cayenne pepper (if you like spicy food, add more pepper rings). Garnish with cilantro sprigs.

Wear gloves and peel Cayenne pepper, so you do not burn your skin. First, rinse it, then cut lengthwise with a sharp knife. Remove the seeds with a blade of knife. Then wash your knife and cutting board thoroughly. Do not touch your face and eyes while cutting.