Lentil Soup with Cumin

Rating: 2.29 / 5.00 (7 Votes)

Total time: 45 min



A bean recipe for every taste:

– Or – a quarter tsp. tsp. fenugreek seed, whole a quarter tsp. tsp. cayenne pepper, ground, -if necessary, a little as less.

Rinse the lentils and put them on to cool with the water. Flatten the lemongrass with a kitchen knife and add it cut into 2 cm long pieces. Bring to a boil and then simmer at low temperature for about 20 minutes. Cut the tomatoes into eighths and add. Simmer on low heat for another 5 minutes. Then remove the lemongrass. In a small saucepan, heat the sesame oil, add the cumin, coriander and fenugreek seeds and toast briefly until the seeds are fragrant. Add to the soup. Then add cayenne pepper, culinary herbs, saffron sea salt and butter as well.

Sprinkle with the mung bean sprouts.

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