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Lemon and ginger lentil soup


Lemon and ginger lentil soup

If you are looking for an idea for a light dinner, with a fresh and tasty flavour, you can try the deliciously fragrant lentil soup with lemon and ginger!

Lentil soup with lemon and ginger is a classic recipe, but that doesn't mean it can't be welcome on your tables. Lentils are among the legumes richest in iron and should absolutely be included in a diet that pays particular attention to the well-being of the body and not just to taste.

The addition of fresh ginger and lemon juice gives this warm and invigorating dish a note of freshness that makes it suitable for consumption in any season. Excellent warm in winter, perhaps with some croutons, or at room temperature during the cold season.

Ginger
Ginger

Ingredients

For the lentil, lemon and ginger soup

  • Red lentils – 250 g
  • Carrot – 1
  • Onion – 1
  • Fresh ginger – 1 finger
  • Lemon – 1
  • Chili pepper – to taste
  • Extra virgin olive oil – 1 tablespoon
  • Salt – to taste

Preparation

How to prepare the lemon and ginger lentil soup recipe

1

Finely chop the carrot and onion and brown everything in a pan with oil . Then add the ginger grated with a fine grater and the chopped fresh chilli .

2

Rinse the hulled red lentils that do not require soaking by simply placing them in a fine mesh strainer. Add them to the pan and cover them with a drop of water . Cook for 20-30 minutes over medium heat and add the salt at the end.

3

Only at the end of cooking, when the lentils are very tender, complete the dish with lemon juice and zest and a drizzle of raw extra virgin olive oil.

This recipe is really quick to make because the red lentils do not require soaking. Try them to make delicious falafel .

If you prefer to use classic lentils then you will have to cook them for about 40 minutes after leaving them to soak for at least 3-4 hours.

Conservation

The lentil soup will keep for 2-3 days in the refrigerator. You can also freeze it by distributing it into suitable containers. It keeps for up to 3 months.

Read also
Red lentil soup

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