Corba

Corba

Ingredients

  • 1 cup Lentils
  • 1 large Onion
  • 1 large Carrots
  • 1 tbs Tomato Puree
  • 2 tsp Cumin
  • 1 tsp Paprika
  • 1/2 tsp Mint
  • 1/2 tsp Thyme
  • 1/4 tsp Black Pepper
  • 1/4 tsp Red Pepper Flakes
  • 4 cups Vegetable Stock
  • 1 cup Water
  • Pinch Sea Salt

Instructions

  • Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside
  • Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes
  • Add the tomato paste and stir it around for around 1 minute
  • Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices
  • Congratulate yourself on how amazing your house now smells
  • Immediately add the lentils, water, broth, and salt
  • Bring the soup to a (gentle) boil
  • After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked
  • After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire
  • Taste for seasoning and add more salt if necessary
  • Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness
  • You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness
  • Makes great leftovers, stays good in the fridge for about a week
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