Red Lentils Soup (Velouté) with Cumin and Tomato

A smooth red lentils velouté, seasoned with cumin and coriander for any season. It can be served hot as a starter but also as a light dish.

In two words:

“I never counted on the recognition of men, I dispense you of yours, and if I love you, what does that concern you?”

Johann Wolfgang von Goethe, Wilhelm Meister's Apprenticeship Tweet
To Start...

difficulty easy
preparation– 5’
cooking - 5′ + 30′ = 35’
serves - 2  

Ingredients

  • 100gr of red lentils
  • 100ml of tomato puree
  • 1 onion of medium size
  • 1 big carrot
  • 2 teaspoons of ground cumin
  • ½ teaspoon of cilantro (coriander) seeds or a bit less if ground
  • ½ cube of chicken or vegetable stock
  • 1000ml (1Lt) of hot water
  • 2 teaspoons of olive oil
  • 3 turn mills of Kampot black pepper or 4 turn mills of Szechuan red pepper
  • Salt

Steps

  • Peel the onion and the carrot
  • Chisel the onion
  • Chop the carrot into medium size rounds
  • Rinse the lentils with cold water
  • Chop the brick stock in small cubes and in a big bowl add the hot water
  • Stir with a spoon or better with the whisk to dilute the brick and produce a chicken or vegetable stock
  • Heat the olive oil into a medium size casserole and put the spices
  • Stir with a wooden spoon around 10sec to help them release their flavor
  • Add the onion and stir until it becomes a bit brown
  • Add the carrot and stir with a wooden spoon to cover with olive oil
  • Add the lentils and stir again with the wooden spoon to cover them with the olive oil (it becomes bright when it’s done)
  • Add the tomato puree and stir
  • Pour the chicken or vegetable stock that you’ve prepared
  • Add salt with caution because it might be already salty due to the stock, add pepper
  • Put the lid on and cook for 30’ in medium heat
  • At the end of cooking, mix everything with a stick blender until it’s smooth (velouté)
  • Enjoy :-)

Tip

This velouté can be served as a first course or the main dish for an evening or a light meal.

If you use the vegetable cube instead of the chiken then this dish becomes vegan/vegetarian.

Inspiration

Today's Papilles & Pupilles

o-o C'est si bon ! o-o

Print Friendly, PDF & Email

Leave a comment

Your email address will not be published. Required fields are marked *