Lentil soup is by far my favorite kind of soup. It is so versatile i.e. add your own vegetables, cook it in coconut milk with curry, make it really spicy basically whatever you like is possible.
Lentils are such a great source for protein too. It has 26 grams of protein per 100 gram!!! Just awesomeness.
For this recipe you’ll need:
- Hand held mixer
- 1 liter of cold water
- 1 cup of lentils
- 1 onion finely chopped
- 1 medium size carrot chopped
- 150 gr mushrooms sautéed
- Pinch of salt (I used Himalaya salt)
- Pinch of freshly ground black pepper
- 1 tbs paprika powder
- 1 vegetable bouillon cube
- 1 tbs tomato paste
- Sambal oelek to taste
- Cayenne pepper to taste
Rinse the lentils and put them in a big pot, add the water and turn the heat on. Keep stirring until the water boils. When the water boils white foam will rise. Scoup out the white foam until the water is clear again and has a steady boil.
Then add all the vegetables and spices, cook it for another 20 minutes on low to medium heat. If the soup gets too thick you can add boiled water to thin the consistency.
After 20 min of cooking add the tomato paste and sambal oelek. Then get the hand held mixer to puree everything until it is smooth. Done!
It’s super delicious with homemade bread, or garlic bread.