Lentil and ginger soup #mycookbook
Lentil and ginger soup #mycookbook

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, lentil and ginger soup #mycookbook. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Lentil and ginger soup #mycookbook is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Lentil and ginger soup #mycookbook is something that I have loved my entire life.

This red lentil soup recipe is all about spices and flavors. In this recipe, I use garlic, fresh ginger, turmeric and paprika which are all aromatic and very flavorful. Red lentils don't have much flavor on their own, but they have an amazing creamy texture once cooked that nicely complements the warm.

To begin with this recipe, we must first prepare a few components. You can cook lentil and ginger soup #mycookbook using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lentil and ginger soup #mycookbook:
  1. Take 200 g orange lentils
  2. Take 2-3 tablespoons olive oil
  3. Take 1 onion, chopped
  4. Get 1 carrot, peeled and chopped
  5. Take 2 cloves garlic, peeled and chopped
  6. Get 50 g fresh ginger, grated
  7. Get 3 teaspoons ground cumin
  8. Take Pinch each of turmeric and paprika
  9. Get 1 tin chopped tomatoes
  10. Get 1 litre water or stock. (I used chicken stock, but if you use vegetable stock the recipe is vegetarian/vegan)
  11. Make ready Salt and pepper

Heat oil in a large saucepan over medium heat. Season then bring to the boil. Ginger Rasam - a South Indian lentil soup spiked with the bold flavour of ginger, to soothe a cold or have as a comforting meal with rice. There are not too many recipes where fresh ginger root is the main ingredient.

Steps to make Lentil and ginger soup #mycookbook:
  1. Heat the olive oil in a large pan, then gently fry the onion until starting to soften.
  2. Add the carrot, garlic, ginger and spices, fry for a few minutes more.
  3. Add the lentils, stock/water and tomatoes. Simmer gently until the lentils are soft (approx 15 - 20 minutes.)
  4. Cook until the lentils are starting to get a little soft. The soup is ready and can be served just as it is
  5. Or can be blended with a stick blender and be served as a smoother soup.

There is the Puli-inji, a tamarind and ginger based condiment, or the ginger thokku. I think next time I would grate the ginger and mince the garlic as opposed to finely chopping. I just can't possibly eat all the muffins and scones and biscuits I make… and this is the mess I eat in real life. This lentil soup is simple and straightforward. This gingery Coconut Lentil Soup is a warm, feel-good winter soup that is as healthy as it is delicious.

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