Add the onion and fry for 8 minutes, stirring, until the onion is soft and deep golden.
Stove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3
Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.
Stove
💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
To assemble
4
Sprinkle in the turmeric, cumin, paprika and ginger and stir for 30 seconds to a minute, until fragrant.
5
Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.
Large pot
💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
6
Bring to a boil over high heat and skim off the foam.
Stove
7
Turn down to medium-low heat and simmer uncovered 30–45 minutes.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
8
Strain the stock through a fine sieve.
Fine sieve
9
Add the legumes, potatoes, carrot, stock and sweet potato and bring to a boil.
Stove
10
Turn down the heat and simmer with the lid slightly open 25 minutes, until the legumes is tender and the sweet potato is completely soft: some of the cubes break down and thicken the soup.
Stove
11
Partly mash the legumes in the pot with a masher, for a thicker texture.
Masher
12
Season with salt and black pepper and the lemon juice, taste and adjust.
💡The lemon goes in at the end: acid at the start of cooking slows down the softening of the legumes. Adjust the salt at the end, after the soup has reduced.
13
Sprinkle the cilantro on top.
375calories
18 gprotein
44 gcarbs
8 gfat
● protein 22%● carbs 56%● fat 22%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Red lentils: measured in cup in this recipe: 1 cup = 192 g · 338 kcal per 100 g · More about Red lentils →
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
Turmeric: measured in tsp in this recipe: 1 tsp = 3 g · 312 kcal per 100 g · More about Turmeric →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Ginger: measured in tsp in this recipe: 1 tsp = 5 g · 80 kcal per 100 g · More about Ginger →
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
Vegetable stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Vegetable stock →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Masher· Also works: Fork (Takes longer)· 💡 Workaround, changes the dish: Stick blender (Gluey mash)
By the steps, as the recipe is built now: another version or addition can change the list.