nov 20 2014 Lentil soup

Ingredients

• 500 g red lentils
• 1 zucchini
• 1 red bell pepper
• 1 broccoli
• 1 medium carrot
• 2 small onions
• 2 cloves garlic
• 400 g sieved tomatoes
• 1 teaspoon arhar dal masala
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seed
• some chili powder (optional)
• salt and pepper
• fresh coriander
• crème fraîche
• sunflower oil or olive oil for frying

Directions

Cook the lentils in water (see package for instructions). If you want to add salt only add it once the lentils are completely cooked. If you add it earlier it might toughen the lentils. Drain the cooked lentils in a colander.

Cut the washed carrot into 4 pieces. Boil the carrot together with the broccoli. Add the broccoli stem first because of the slightly longer cooking time.

Fry in a frying pan (big enough to hold 500 ml) the finely chopped onion and finely chopped garlic. Add after some time the sliced red bell pepper. Add a little later the sliced zucchini. Fry until golden. Add the sieved tomatoes and the spices. Stir well. Leave it on the stove for another 3 minutes (the Indian spices and blends must be cooked at least for 3 minutes at 60C). Season with salt and pepper.

Mash the boiled carrot and broccoli with a immersion blender. Add the fried vegetables mixture and mash again. Finally add the lentils and mix well. If necessary mash again. It's nice to leave some pieces to give texture to the soup.

Serve with chopped coriander and a little crème fraîche.