Cookies Series: Lentil Soup

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I haven’t posted for a while outside of Around the World in 12 Dishes project. So today I’d like to share a recipe of a lentil soup which I got from a dear friend (who is originally from Iran but lived more than half of her life in the US). This recipe is popular with her grandchildren and it became very popular with my children.
What you need:
a cup or 2 of lentils
(soak according to the type of lentils you use.
I use small green lentils that are sold here in China.
But regular white ones would do and the taste is actually much better!)
1 tablespoon of oil
1 carrot, chopped into small cubes
1 potato, chopped into small cubes
onions, finely sliced (optional)
half a teaspoon of turmeric powder
half a teaspoon of coriander powder
a pinch of nutmeg powder
salt
vegetable or meat cubes/stock (optional)
How to make it:
1. Cook lentils until nearly ready.
2. Slightly fry potatoes, carrots and onions with turmeric, coriander and nutmeg (I heat up the oil first, then add powers and let them simmer for a few seconds for the smell to come out and for the oil to get infused).
3. Add the mixture to the lentils and add water if necessary. Don’t add too much so the soup is not too watery. Add salt.
I also add chicken cubes into it sometimes. You can add some vegetable or meat stock for richer taste.
4. Cook until the lentils, potatoes and carrots are cooked. I sometimes cook it all until it turn almost into a porridge-like (but more watery) mix. And sometimes I puree the whole thing.
5. Serve hot or warm with bread or just by itself. For our toddler I often serve with some rice – because she loves rice!
It is a really nice winter or summer soup. But probably more suitable for winter (we eat lentils all year round!).
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3 thoughts on “Cookies Series: Lentil Soup

  1. Pingback: Cooking With A New Baby: Creative World of Varya {Multicultural Meal Plan Mondays} - Multicultural Kid Blogs

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