1 Tablespoon canola oil
1 small onion or 1 / 2 medium chopped
2 large garlic cloves, chopped
2 Teaspoons cumin seeds, slightly roasted and ground
1 TBSP tomato paste
1 1/3 Cups Brown lentils, rinsed and took over
6 Cups water
Salt to taste
1 or 2 doses Chipotles in Adobo, taste, washed, cored and cut into slices, plus a teaspoon adobo sauce
Croutons or toasted tortilla chips for garnish (optional)
1. Heat the canola oil over medium heat in a large, heavy stock pot.Add the onion. Cook, stirring until soft, about five minutes.Add the paste garlic, cumin and Tomaten.Kochen, stir until ist.Stir in the lenses and water, salt add fragrant, 30 seconds to one minute the mix to taste (1 to 2 teaspoons) and for cooking bringen.Reduzieren the heat to low ceilings and simmer until the lenses very tender, about 50 minutes. Adjust the taste and flavour.
The soup in batches in a blender 2. with a hand blender, coarse purée enter the soup or purée half. (Make sure the plug to remove from the mixer lid and keep a towel firmly down over the top to avoid hot splashes.) The blended soup stir back into the pot and combine well. Add the Chipotles and heat through. Taste, and fit spices. Garnish each serve with croutons or toasted tortilla chips, if desired.
Yield: Serves four to six.
Preparation ahead:The soup will keep in the refrigerator for three to four days.It is in the course of time sharper taste.
Nutritional information per serving(four servings): 287 calories;4 Grams fat;0 g saturated fat; 0Milligrams cholesterol;47 Grams carbohydrates; 9 grams of dietary fiber; 73 mg sodium (includes not salt added during preparation); 20 G protein
Nutritional information per serving(6 servings): 191 calories; 3 grams of fat; 0 g saturated fat; 0Milligrams cholesterol; 31 grams carbohydrates; 6 grams of fiber; 49 mg sodium (includes not salt added during preparation); 13 grams protein
Martha rose Shulman can Martha rose shulman.com werden.Ihr reached's latest book "the very best of recipes for health."
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