Made with AI
Golden Turmeric Milk Lentil Soup
40 min 297 kcal per serving Easy
Ingredients
4 Servings
- skim milk700 ml
- dry red lentils160 g
- carrots200 g
- tomatoes150 g
- onion120 g
- garlic10 g
- ginger10 g
- olive oil15 g
- ground turmeric4 g
- ground cumin4 g
- vegetable broth800 ml
- fresh cilantro10 g
- salt5 g
Instructions
- 1
Rinse the dry red lentils thoroughly under cold running water until the water runs mostly clear, then drain well.
- 2
Peel and finely dice the onion, carrots, garlic, and ginger. Dice the tomatoes and finely chop the fresh cilantro.
- 3
Heat the olive oil in a large soup pot over medium heat.
- 4
Add the onion and carrots, then cook for 5-6 minutes, stirring occasionally, until the onion becomes translucent and the carrots begin to soften.
- 5
Add the garlic and ginger, then cook for 1 minute until fragrant.
- 6
Stir in the ground turmeric and ground cumin. Toast the spices for 30-45 seconds, stirring constantly to prevent burning.
- 7
Add the diced tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to break down.
- 8
Add the rinsed red lentils, vegetable broth, and salt. Stir well and bring the soup to a gentle boil.
- 9
