Gluten Free | Traditional | Vegan

Red lentil puree

Ingredients:

Red lentil puree

  • 250 g red lentils
  • 1 onion (diced)
  • 2 carrots (peeled and diced)
  • 2 celery stalks (diced)
  • 1 medium potato (peeled and diced)
  • 2 to matoes. peeled and diced
  • 50 ml olive oil
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 2 garlic cloves (minced)
  • ½ l water or vegetable broth
  • Salt
  • Pepper
  1. Soak the lentils for 4 hours. Drain and wash well.
  2. In a large saucepan heat the oil, add the onion, and sauté for four or five minutes until transparent. Add the spices, minced garlic and the rest of the vegetables, cook for about five minutes, stirring continuously. Add the lentils and water or vegetable broth. Cook over low heat for 40 minutes or until the lentils are tender. Add salt and pepper, mix.
  3. Pour the soup into a blender or food processor, reduce to a puree.
  4. Serve, sprinkle a little cumin powder, add a dash of olive oil and crispy fried onion.
Main Course
Gluten Free, Traditional, Vegan

Method:

Red lentil puree

  • 250 g red lentils
  • 1 onion (diced)
  • 2 carrots (peeled and diced)
  • 2 celery stalks (diced)
  • 1 medium potato (peeled and diced)
  • 2 to matoes. peeled and diced
  • 50 ml olive oil
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 2 garlic cloves (minced)
  • ½ l water or vegetable broth
  • Salt
  • Pepper
  1. Soak the lentils for 4 hours. Drain and wash well.
  2. In a large saucepan heat the oil, add the onion, and sauté for four or five minutes until transparent. Add the spices, minced garlic and the rest of the vegetables, cook for about five minutes, stirring continuously. Add the lentils and water or vegetable broth. Cook over low heat for 40 minutes or until the lentils are tender. Add salt and pepper, mix.
  3. Pour the soup into a blender or food processor, reduce to a puree.
  4. Serve, sprinkle a little cumin powder, add a dash of olive oil and crispy fried onion.
Main Course
Gluten Free, Traditional, Vegan

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