Smaakt | Rode linzensoep met tomatensap
Red lentils contain good amounts of thiamine (vitamin B1) and pyridoxine (vitamin B6), both important vitamins for your energy metabolism. They are easy to use due to the short cooking time. Because they melt, as it were, they are delicious to make creamy meal soups. Due to the combination with millet, this soup is also rich in proteins.
- 30 minutes
ingredients for 2 persons
- 2 tablespoons Smaakt olive oil
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 50 grams Smaakt millet
- 150 grams Smaakt like red lentils
- 1 carrot cut into cubes
- 1 roasted bell pepper cut into pieces
- 1 bottle Smaakt tomato juice
- 2 tablespoons coconut yogurt
- 1 bunch of mint finely chopped
- A pinch of cayenne pepper
- 1 teaspoon paprika powder mild
- 1 teaspoon ground cumin seeds
- 1 teaspoon ground coriander seeds
- 1 lime
- 1 bunch fresh coriander
- 1 bunch of flat-leaf parsley finely chopped
- Pepper and salt
that's how you make it
1. Before you start the soup, first roast the bell pepper by placing it on a grill pan or on an open fire. Turn it around until the pepper gets a black skin on all sides. Peel off the black skin. Remove the seeds from the bell pepper and cut into cubes.
2. Saute the onion in a large pan with olive oil until translucent, then add the garlic.
3. Add the lentils, carrot, spices and tomato juice. Add some hot water if necessary. Bring to the boil and simmer for 15 minutes, stirring occasionally, until the lentils and carrot are soft.
4. Turn off the heat and stir the mint and parsley into the soup, along with the paprika, salt and pepper.
5. Serve with a tablespoon of coconut yogurt, fresh coriander and lime.