Red lentil soup with apricots and cumin by Cynthia Barcomi
50 mins
50 mins
Ingredients
- 1 medium onion
- 1 Garlic clove
- 1 stalk of celery
- 1 medium-sized carrot
- 1 TABLESPOON Butter
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Sea salt
- 1 getr. Chilischote
- 1 TABLESPOON ground cumin
- 1 can(s) (850 ml) Bottled tomatoes
- 150 g laced apricots
- 7-10 Tbsp salt, sugar, pepper
- 1 l vegetable or chicken broth
- 250 g red lentils
Directions
- 1
Peel and finely dice the onion and garlic. Clean and wash the celery and cut into fine strips. Peel, wash and chop the carrot. Heat butter and oil in a large pot. Add onion, garlic, celery, carrot and a pinch of sea salt and stir-fry over medium heat for about 10 minutes until everything is soft but not burning.
- 2
Chop the chilli very finely. Add the chilli and 1 tbsp. cumin to the vegetables and stir-fry for approx. 5 minutes until it begins to smell.
- 3
Mash the tomatoes in their own juice with your hands. Add to the vegetables and simmer for about 5 minutes. Chop the apricots finely. Season the tomatoes with 1 l salt and sugar each. Add the stock, bring everything to the boil.
- 4
Reduce the heat and add the apricots and lentils. Simmer everything for 15.20 minutes. Season the lentil soup with salt and pepper.
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