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Cream of red lentils and turmeric

ingredients

servings

4

Red lentils, peeled

350 oz

Potatoes

1 unit

Garlic

2 wedges

Carrots

1 unit

Onions

1 unit

Celery

1 stem

Vegetable broth

to taste

Turmeric

2 teaspoons

Extra virgin olive oil

to taste

soups from Italy

Cream of red lentils and turmeric

Cream of red lentils and turmeric

vegan high in fiber high in iron high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of red lentils and turmeric

The velvety red lentil with turmeric is a very comfortable first course for cold days and when we are in a hurry, a dish that is prepared in a short time and easily, seasoned in the right way you will really enjoy it.

Cream of red lentils and turmeric step 1

step 1

Put the vegetable stock to boil. In a pan that can contain lentils, fry finely chopped carrot, celery and onion together with minced garlic for a few minutes with 2 or 3 tablespoons of oil; then add the lentils rinsed well and drain.

Cream of red lentils and turmeric step 2

step 2

Let them flavor, stirring often for a few minutes. Then add the potato peeled and cut into small pieces. Cover everything with hot broth, lower the heat and cook for at least 20 minutes checking that it does not dry,

Cream of red lentils and turmeric step 3

step 3

if it happens, add more broth (it must always exceed the level of the lentils that cook will swell). A few minutes before the end of cooking, add the turmeric powder, mix well and if necessary add a pinch of salt.

Cream of red lentils and turmeric step 4

step 4

Turn off the heat, whisk all with the immersion mixer, put in the soup plates, season with a generous amount of oil and serve. Enjoy your meal!

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