Creamy Red Lentil Soup

Von Rainbow Plant Life · 40 Min.

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Zubereitung

1. Soak the red lentils in water for 20 minutes, then drain and rinse them. While they soak, prep the onion and sweet potatoes.
2. Heat the olive oil in a Dutch oven or soup pot over medium heat. Once shimmering, add the onion with a pinch of salt and cook, stirring now and then, for 12 to 15 minutes until deep golden. If it browns too fast, add a splash of water or turn the heat down slightly.
3. Add the garlic, ginger, chilli if using, and tomato paste. Stir almost constantly for 2 minutes. Add the ras el hanout, ground coriander and cumin and stir constantly for 30 seconds. If it dries out, add a splash of water.
4. Add the diced sweet potato, drained lentils, vegetable broth, water, bay leaf, 2 teaspoons Diamond Crystal kosher salt and several cracks of black pepper. Use 1¼ teaspoons if using sea salt or Morton kosher salt, or 1 teaspoon of table salt.
5. Stir and bring to a boil, then reduce to a simmer. Cook uncovered for about 25 minutes until the lentils are soft and the sweet potato is tender; if it still has bite, simmer another 5 minutes. Remove from the heat and take out the bay leaf.
6. Blend about half the soup with an immersion blender on low speed, leaving some texture. If using a countertop blender, remove the centre cap, cover the opening with a towel to vent, blend half the soup until smooth, then stir it back in.
7. Stir in several squeezes of lemon juice and the cilantro, then taste and adjust salt and pepper. Serve in bowls topped with a dollop or two of yogurt, a drizzle of olive oil and the mint.

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