Introduction
lentil soup recipes This is perhaps why lentil soups have for long been a favorite among people from different backgrounds as they not only warm the heart but also their bowls. For this week’s installment of ‘A Delightful Variation’, we’re heading straight into our Spiced Lentil Soup with Parsley Cream. This recipe does justice to lentils while at the same time providing a twist of spices and a rich parsley cream to top it up.
Historical Background
Lentils are known to have been used as food from time immemorial, both among the ancient civilizations of the Near East and the Mediterranean countries and islands. Said foods became popular because they could be prepared easily, did not have to cost a lot of money, and packed nutrition. Lentil soups in general have been prepared in Europe, Asia and Africa: each place putting their own spin on the dish. We have used spices in our recipe based on a makeshift Indian and Middle Eastern as it is the norm in most lentil recipes to use cumin, coriander and turmeric among others.
The Essence of Soups
Gazpachos are more than food; they are a symbol of unity, reassurance and the hearth, which most people can easily identify with. The essence of a good soup is in the fact that more often than not, such a dish is made from easy to prepare ingredients and is still full and satisfying. In Spiced Lentil Soup, the basic combination of lentils, spices, and the addition of parsley makes everyone’s palate dance and sing to the tune of ‘hearty soup’ at once.
INGREDIENTS.
-275g//1½ cups red lentils
-1 tsp cumin seeds
-1 tsp ground turmeric
-½ tsp coriander seeds
-1 onion, chopped
-10ml/2 tbsp olive all
– 2 garlic cloves, chopped
-1 smoked bacon hock
– 5 cups vegetable stack
– 400g can chopped tomatoes
– 15ml/1 tbsp vegetable oil
– 3 shallots, thinly sliced For the parsley cream
-45ml/3 tbsp fresh basil leaves
-45ml/3 tbsp chopped fresh parsley
– 150ml/ ⅔ cup Greek
(US strained plain) yogurt salt and black pepper
Procedure:
1 In a frying pan over medium heat spread the cumin and coriander seeds. Heat over a high flame for some few seconds, and turn the pan until the key is friable Set aside and using a mortar and pestle, reduce to powder. Mix in the turmeric. Set aside
2 Heat the large pan of onion and garlic and cook for 4-5 minutes, until softened.
3 Stir in the spice mixture and fry for 2 minutes while stirring the mixture now and then.
4 Put the bacon in the pan – and add the stock. Add to the boil, cover and cook gently for thirty minutes.
5 Stir in the red lentils and cook, stirring occasionally, for 20 minutes or until the lentils and bacon hock are soft. Add tomatoes and let it cook for the next five minutes.
6. Take the bacon out of the pan and let it cool down and then it can conveniently be cut with your hands. Turn off the heat and let the soup stand for a few minutes before blending in a food processor or blender until only slightly chunky. Pour it back into the same pan rinsed with clear water. Trim the hock and remove the skin and fat and add it to the soup, then warm the mixture through
7 Heat the oil in a frying pan and fry the shallots for 10 minutes or until crisp and turning gold. Take out with a slotted spoon and serve on kitchen paper.
8 To make the Parsley cream, chop the parsley and then mix it with the yogurt and also season it appropriately. Pour the soup into bowls and when doing this, follow with a spoon of the parsley cream. Put a layer of the crisp shallots over each portion and then serve immediately.
Cooking Tips
– Soaking Lentils: Nevertheless, the lentils can be soaked for some hours before cooking to minimize the time taking process and increase digestibility.
– Carefully pour lentils into a sieve (strainer) or colander and wash them to free them from the remains of small stones and dirt.
– Layering Spices: For deep flavor try this; dry spices should be fried in oil before being added to the soup. This process, known as blooming or botanical activation, allows the spices’ essential oils to be released.
– Cream Consistency: For a nice and thick parsley cream, process the parsley with a sour cream or yogurt and make sure that you process them until you get a smooth consistency. In order to achieve the right consistency, add a little amount of water or lemon juice.
Customization
– Heat Level: The type of chili powder or fresh chilies used should be changed to increase or decrease the hotness of the food.
– Herbs: You try adding other herbs such as coriander or basil in the cream to give it a different taste.
– Protein Boost: increase the list of protein sources like cooked chicken, tofu or additional beans.
Nutritional Benefits
Lentil is quite nutritional and is liked by people of all ages. They are good in protein and thus a good substitute for meat for those people who do not take animal food products. Lentils are also rich in antioxidants, and can also promote digestion due to their content of dietary fiber that also has a positive impact in regulating cholesterol. Such spices like turmeric and cumin are nutritious in that they contain anti-inflammatory properties, which are an added bonus. The strand of parsley in the cream gives flavor needed to freshen up our taste buds together with vitamins A, C & K to boost our immune system and strong bones.
Conclusion
The recipe of the Spiced Lentil Soup with Parsley Cream is not only a list of ingredients and instructions; it is the story of the spices, the journey of the flavor. Whether you are craving a healthy meal or a warm meal that will be able to fill your soul, this soup is exactly what you need. Because it lacks the heat of chillies and is smoother because of its balance of spices, parsley sauce and lentils, it could be served at any time.
Call to Action
Test this tasty recipe and do not forget to share the outcome with us! Please feel free to post your additional examples of changes as well as your suggestions for improvement in the Comments section. If you liked this recipe, don’t miss other lentil soup recipes on Steamy Spoon. Do not forget to subscribe to our newsletter and get the newest soup recipes to your email.
