Red Lentil Soup
Red Lentil Soup
I know what you’re thinking. Lentils are boring. That’s only because you associate lentil soup with what your grand parents ate. This is definitely not that. This Mauritian soup has multiple influences of Chinese(the shallots) and Indian(the chilies and lentils) cuisines. The soup has a ton of flavor while simultaneously being vegan. Make a double batch, because after your first bowl, you’ll consider seconds.
Ingredients
- 1 tbsp vegetable oil
- 1 large shallot diced
- 1 red bird’s eye chili finely chopped
- 2 roma tomatoes ciced
- 2 tsp thyme
- 3 garlic cloves minced
- 1 tbsp ginger minced
- 5 cups vegetable stock
- 1 cup red lentils
- 2 medium carrots peeled; cut into small cubes
- salt to taste
Garnish
- green onions finely chopped
Instructions
- Heat up the oil in a pot over medium heat. Sauté the shallots for 5 minutes.
- Add in the garlic, ginger, thyme, and chilies. Sauté for 2 minutes until aromatic.
- Stir in the lentils.
- Add the tomatoes and cook for 5 minutes.
- Pour in the vegetable stock. Bring to a boil. Reduce the heat to medium low and simmer for 30 minutes.
- Add in the carrots and simmer for 20 more minutes until they are soft.
- Season with salt.
You must be logged in to post a comment.