Be the change you want to see in the world – Gandhi
Lentil soupe, the lebanese way, it is orange, filled with cumin flavour and a great filler (loads of protein). Typically used in Indian dishes, orange lentils are faster to cook than green and brown ones, and easier to digest (some of us are sensitive!).
1 big carrot cut in dices
1 big potato cut in dices
1 big onion cut in dices
1 tbsp butter + 1 btsp oil (canola)
1 cup red lentils (washed)
1 liter (4 cups) chicken stock
1 big spoon cumin
How to make
In a big pot, warm oil and butter. Then add carrots, potatoes & onion and cook until golden. Then add the washed lentils, steer gently to cover the lentils with the fried vegetables, and then add the spices and the chicken stock. Let the soup simmer until all vegetables are soft (approx. 20 minutes). Add water if the soup becomes too dry. Put off the fire and mix the soup with a hand mixer or in a blender. Serve warm with a squash of Lemon..