INDIAN LENTIL SOUP
1 large onion
5 cloves of garlic
1/2 tbsp hot pepper flakes tea
1 c. cumin tea
1 c. cari tea
1 tbsp coriander seeds, ground
1/2 tbsp cinnamon tea
1c. turmeric tea
1 c. pepper tea, ground
2 c. fresh ginger soup, finely chopped
4 cups chicken broth
1 cup red lentils, rinsed and drained
398 ml (14 oz) of Italian tomatoes with their juice
A pinch of salt
1 box of 398 ml (14 oz) coconut milk.
1- In a large saucepan, sweat the onion and garlic in the oil.
2- Add the spices and a little oil to prevent them from burning/sticking.
3- Wet with the broth, then add the tomatoes with their juice and lentils. Simmer for 30 minutes.
4- Stir in coconut milk and simmer for another 15 minutes.
5- Decorate with fresh coriander and serve with multigrain bread.
Good to know
Turmeric, also called Safran of the Indies, is a very popular and highly valued spice in the world for its culinary and medicinal qualities. In Indian cuisine, turmeric is one of the main components of the carrot.
The rhizome of turmeric contains antioxidizers powerful: curcumin and turmeric, responsible for its medicinal benefits. It helps to improve biliary, digestive functions (stomach, pancreas, intestines) and to combat inflammation (joints, digestive tract).
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