Project Description

Red Lentil Soup

serves 4:
300 g (10.58 oz.) peeled red lentils,
2 shallots,
1 clove of garlic,
2 carrots,
600 ml (20.28 oz.) vegetable broth (or water),
1 tsp cumin,
1 tsp turmeric,
1 tsp curry,
2 pinches of paprika,
½ tsp of cinnamon,
1 cm of fresh ginger,
1 bay leaf,
1 tbsp Classic extra virgin olive oil,
1 tbsp TULSI oil (basil),
Black pepper to taste,
Salt to taste,
Some sprouts,
Some basil leaves.

Method:
Pour the Classic extra virgin olive oil in a pan and fry shallots and carrots, previously finely chopped. Add also peeled and crushed clove of garlic. Put on all the chopped spices and cook for 1-2 minutes, all the essential oils will come out and enhance the scent. Now add the rinsed lentils and cook for a couple of minutes. Pour two cups of broth or hot water, salt, and let the lentils simmer low until they are soft (about 15 -20 minutes). Add more hot water if it gets too dry. It is possible to blend a part of the lentils for a more velvety consistency. Season with salt and serve with a drizzle of TULSI oil (basil).

In this dish:

TULSI OIL
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