Nothing is as hearty as a beautifully cooked lentil soup to help you take the bite of the winter chill.
Ingredients
2 CLOVES garlic
2 TSP cumin seeds
2 TBSP olive oil
32 OZ / 900 ML vegetable broth
1 TSP ground cumin
4 OZ / 110 G yellow lentils
4 OZ / 110 G carrot
1 EA red bell pepper
1 TSP ground coriander
1 TSP chili flakes
14 OZ / 400 G canned tomatoes
0.5 EA lemon juice
3.5 OZ / 100 G red onion
1 PINCH salt
1 PINCH pepper
Directions
Peel your carrot and roughly chop it into small pieces, then add it into the mixing bowl. Chop the carrot for 15 seconds / speed 9. Use the spatula to scrape down the sides of the mixing bowl.
Peel your garlic and onion, then quarter the red onion. Quarter and de-seed red bell pepper. Add the garlic, onion and pepper to the mixing bowl, then chop for 10 seconds / speed 8.
Add cumin seeds, ground cumin, ground coriander, chili flakes and olive oil to the mixing bowl, then sauté for 5 minutes.
Rinse lentils under cold water. Add lentils, canned tomatoes and vegetable broth to the mixing bowl. Cook with the measuring cup inserted for 45 minutes / 250°F|120°C / speed 2 / stir.
Add lemon juice and season with salt and pepper to taste. Mix for 1 minute / speed 2.
