Tomato soup with lentils
Creamy tomato soup with red lentils, garlic, and warming spices such as cumin, garam masala, and turmeric is an ideal savory comfort dish for autumnal weeknights.
Ingredients · Servings 4
- 70 g dried red lentils
- 500 g canned tomatoes
- 2 cloves of finely chopped garlic
- 900 ml vegetable stock
- 1 the boat
- 1 tbsp cane sugar
- 1 tbsp fresh chopped coriander
- 2 finely chopped dried chili peppers
- 1/2 tsp cumin
- 1 tl garam masala
- 1/2 tsp turmeric
- 1 tsp salt
- 5 thick slices of dark brown bread
- 1 tbsp mustard seeds
- 4 tablespoons sour cream
Method · 30 min
- Cut the crusts off the bread and cut into square pieces. Fry the pieces in a pan with butter until nicely browned. Let the croutons cool so they become crispy.
- Sauté the garlic in a large pot with butter, add the chili peppers, cumin, and garam masala, and let simmer briefly. Add the lentils, canned tomatoes, and vegetable stock. Bring to a boil and add the sugar, turmeric, coriander, and salt. Cook for about 30 minutes.
- Set aside some lentils for the garnish. Blend the soup.
- Toast the mustard seeds in a dry pan until they start to pop. Finish with a few toasted mustard seeds, sour cream, fried croutons, and a few lentils.
