Creamy Red Lentil and Tomato Soup

• portioner: Servings 4
• aktiv tid: 15 minutes
• total tid: 45 minutes

Ingredienser

2 tbsp butter

1 onion chopped

1 tsp salt

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp ground cinnamon

1/4 tsp pepper

1 tbsp tomato paste

1 tbsp sugar

1 tbsp minced garlic

3 14.5 oz cans diced tomatoes

1 cup red lentils rinsed

4 cups chicken or vegetable broth

1 1/4 cup water

1 cup heavy cream

juice from one medium-sized lemon

optional fresh cilantro for garnish

Vejledning

Melt butter in a dutch oven or a large saucepan over medium heat.

Add onion and salt. Cook until onions are softened.

Add coriander, cumin, cinnamon, pepper, tomato paste, sugar, and garlic. Cook for a couple of minutes.

Add red lentils, tomatoes, broth, and water and bring to simmer. Simmer for about 15~20 minutes while stirring occasionally.

Puree soup with an immersion blender or a regular blender. If using a regular blender, blend in several batches, filling the blender only halfway at a time. Return soup to the pot.

Add lemon juice, heavy cream, and more salt to taste. Serve with toasted sourdough and enjoy.