Creamy cumin lentil soup

juice of one lemon

salt, paprika

parsley

Creamy cumin lentil soup – Method of preparation

To start, wash the 250 grams of lentils, about a cup, in different waters.

Subsequently, finely chop the onion, carrot and pepper and sauté them in a tablespoon of oil.

When ready, add the lentils, along with the chopped celery, pour about 2 liters of water over it and let it boil for about 30-40 minutes, over low heat.

You will know when the lentils are cooked by their creamy texture.

This is when you will use the blender to blend the entire composition. Add half a teaspoon of cumin powder, the juice of one lemon, sweet or hot paprika and salt, to taste.

You can sprinkle finely chopped parsley on your plate of steaming and fragrant lentil soup.

Cumin is a spice obtained from the seeds of the Cuminum cyminum plant, which is part of the parsley family, and is mainly used in powder form. While cumin (Carum carvi) is a plant of the fennel family, the seeds of which are popular as a spice. Cumin fruits taste very similar to anise.

Not only the names, but also the seeds of the two plants are very similar; both of elongated shape, brown in color and longitudinally indented.

Cumin powder is readily found in many grocery stores. Ground cumin should be stored in a cool, dark place, inform thespruceeats.com.

In India, cumin seeds are chewed to aid digestion and even served at the end of a meal in restaurants. Cumin is rich in iron and antioxidants. According to studies, cumin seeds could improve cholesterol levels and help prevent diabetes.

If you love soups, we also recommend our recipe for mushroom cream with coconut milk, or vegetable cream with aromatic croutons. We guarantee you will absolutely love their taste. We wish you a good appetite!

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