2 tbsp olive oil
3 onions, peeled and chopped
5 garlic cloves.peeled and minced
750 g carrots, sliced
1 tbsp smoked paprila
1 tbsp ground coriander
1 tbsp thyme leaves
300 g red lentils
1.3 liters vegetable stock
2 cans chickpeas
150 g feta crumbled
Saute the onions in olive oil for 10 minutes, stirring frequently until golden. Add the garlic and carrots and cook for a few minutes more. Then stir in the spices and lentils and pour inthe stock and simmer for 20 minutes until the lentils are mushy and tender.
Remove from the heat and blend with a hand blender you don't want it to be completely smooth. Stir in the chickpeas and the liquid from the cans. Reheat the soup and serve in bowls sprinkled with crumbled feta.
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