It finally got colder, so I’m sharing my latest lentil soup recipe!
Serves 2
1 pat of vegan butter
1/2 onion, chopped
1 clove garlic, minced
2 cups water, with 1 tsp vegetable bouillion
1/2 can tomatoes
1/2 cup red lentils, rinsed and sorted
1/2 cup farro
1/2 Tsbp cumin
1/2 Tbsp turmeric
1 dash pepper
Squeeze of lemon
Heat water and immerse bouillon. While heating, melt butter in a saucepan and add onions and garlic. Cook until translucent, then transfer to pot. Once bouillon is fully immersed, add tomatoes, lentils, farro, onions, garlic, spices. Cook for about 15-18 minutes, until farro is completely cooked. Take 2 ladles of soup and blend in a blender, and add back to the pot. Bring to a simmer. Serve with a dash of lemon.
No comments:
Post a Comment