Creado con IA
Moroccan Lentil Soup
60 min 400 kcal por ración Fácil
Ingredientes
4 Raciones
- lentils200 g
- olive oil2 tablespoons
- onion1 medium
- carrots2 medium
- celery stalks2 medium
- garlic3 cloves
- ground cumin1 teaspoon
- ground coriander1 teaspoon
- paprika1 teaspoon
- vegetable stock1,5 liters
- saltto taste
- pepperto taste
- fresh parsleyfor garnish
Preparación
- 1
Rinse the lentils under cold water and set aside.
- 2
In a large pot, heat the olive oil over medium heat.
- 3
Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables are softened.
- 4
Stir in the minced garlic, ground cumin, ground coriander, and paprika. Cook for another 1-2 minutes until fragrant.
- 5
Add the rinsed lentils and vegetable stock to the pot. Bring to a boil.
- 6
Reduce the heat to low, cover, and let simmer for about 30-35 minutes, or until the lentils are tender.
- 7
Season with salt and pepper to taste.
- 8
Serve hot, garnished with fresh parsley.
