Here’s a small vegetarian soup that forms a complete meal and feeding with legumes and starchy foods, in addition to it is a dish that fits the season and your closet. Personally I put leeks in cream of lentils but you can also substitute spinach, collard greens, or leaves of chard. A small tip, make this soup with your leftover rice or other grains (spelt, amaranth, quinoa) that will go just as well and the more it varies.
In short, do your little mixture and enjoy !
Soup of lentils with lemon cream and spicy rice
Ingredients (for 4)
- 200 g of lentils
- 1 leek
- 1 onion
- 1 liter of vegetable broth
- The juice of 2 lemons
- 20 g of butter
- 1 tbsp of cumin powder
- 1 tbsp of turmeric
- 1 c. c. of curry powder
- Cooked rice or other cereals
For the yogurt sauce
- A yogurt with Greek
- 1 c. c. of cumin powder
- 1 c. c. of paprika
- Cumin seeds
- Salt and pepper
Rinse the lentils several times until water is clear.
Pour the broth in a saucepan and add the lentils, turmeric, cumin and curry, bring to a boil and let cook at medium heat for 20 min.
Slice the onion and then do the same finely with the leek.
In a skillet, melt the butter then add the onion and leek and let sweat over low heat and covered for 15 minutes, stirring from time to time.
During this time, squeeze the juice of 2 lemons and set aside.
To prepare the cream, spicy, mix in the yogurt Greek style, the cumin powder and paprika.
Once the cooked lentils, mix coarsely and then add the juice of the lemons, you can also add a little water depending on the consistency desired. Add the melted onion and leek to the soup and adjust the seasoning.
In a soup plate, pour a little of soup, add over a spoonful of cream spicy and a little hot rice and sprinkle a few cumin seeds.
Good soup !