Goodmorning everyone
Today I want to share with you the recipe of my favorite soup that is the protagonist of many of my dinners in autumn and winter. The main ingredient is red lentils. This type of pulse has many beneficial properties: first of all they are rich in vegetable protein (20-22%), so it represents an alternative to animal protein.
Today I want to share with you the recipe of my favorite soup that is the protagonist of many of my dinners in autumn and winter. The main ingredient is red lentils. This type of pulse has many beneficial properties: first of all they are rich in vegetable protein (20-22%), so it represents an alternative to animal protein.
They also have about 45% complex carbohydrates, good amount of fiber (12-14%) and contain micronutrients such as iron, phosphorus, potassium and B vitamins that are a great metabolic fuel. I love all the lentils but my favorite ones are the red for their delicate taste and also because compared to other types of lentils, they have some culinary advantages: they can be cooked more quickly, they do not need to be soaked and they are very versatile; in the market you can find them peeled, without the outer cuticle, so they are easier to digest and don’t cause intestinal fermentation.
Ingredients for a large portion of soup:
80 gr of red lentils
1 small carrot
1 medium potato
Half a tomato
A few cloves of onion
Flaxseed
Turmeric, pepper and olive oil
Method:
In a pot filled with a little of water to put the onion, the lentils, the diced carrot and potato and the tomato. Cook for about 20 minutes, adding water if it is too thick. When all the ingredients have softened add flax seeds, turmeric and pepper and mix everything with a hand blender. Add a drizzle of olive oil and serve with slices of bread. Enjoy!
Ingredients for a large portion of soup:
80 gr of red lentils
1 small carrot
1 medium potato
Half a tomato
A few cloves of onion
Flaxseed
Turmeric, pepper and olive oil
Method:
In a pot filled with a little of water to put the onion, the lentils, the diced carrot and potato and the tomato. Cook for about 20 minutes, adding water if it is too thick. When all the ingredients have softened add flax seeds, turmeric and pepper and mix everything with a hand blender. Add a drizzle of olive oil and serve with slices of bread. Enjoy!