Red Lentil Cream Soup with Tahini
Ingredients
- 4 tbsp Olive Oil
- 1 Medium White Onion
- 2 Garlic Cloves
- 2 tsp Cumin
- 1/2 tsp Dried Coriander Leafs
- 1 tsp Smoked Paprika
- 2 Carrots
- 2 Celery Sticks
- 1 Red Pepper
- 1 L Vegetable Stock
- 200 g Red Lentil
- 1 Can Plum Tomatoes
- 3 tbsp Tahini
- 2 tbsp Lemon Juice
Instructions
- In a large pot heat up the olive oil. Add chopped onion and cook until translucent. Add crushed garlic, cumin, coriander and smoked paprika. Mix it all together and cook until spices release their aroma. Be careful not to burn them.
- Once the onion and spices are ready add sliced carrots and chopped pepper. Season with a pinch of salt and black pepper and cook for 2-3min.
- Pour in vegetable stock and bring to boil. Clean red lentils with water and place in the pot. Follow with tomatoes and cover your pot with a lid. Cook for 15-20 min on low heat.
- Once the lentils and vegetables are soft, take the pot off the heat, add tahini and lemon juice. Blend with the hand mixer until smooth. Season to taste with salt and pepper if necessary.
- Serve with bread and yoghurt (dairy or non-dairy).