RED LENTIL & VERMICELLI SOUP - Middle East twist, Hearty delicious soup
INGREDIENTS: For boiling and blending
1 cup Red Lentils (soaked for 15-20 minutes)
1 Carrot cut into chunks
1 Onion cut into chunks
1 Fresh Tomato chopped
1 Potato cut into chunks
2 cloves garlic
7 cups water for boiling
INGREDIENTS: For shallow frying
1 small onion finely chopped for frying
1/4 cup Vermicelli
2 tbsp Coriander chopped
1/2 cup Pomi Tomatoes (Box tomatoes)
2 tbsp Oil
1 tsp Red Chili powder, 1/4 tsp Turmeric, 1 tsp cumin (jeera) powder, black pepper and salt to taste
1 Fresh lemon
Add the first 6 ingredients and the water to a large pan, cover and bring to a boil.
Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.When cool blend to a smooth paste.
In a small saucepan, add the oil then add the onions and vermicelli and shallow fry until golden brown in colour, add the fresh coriander and then lastly the Pomi tomatoes.
Season with red chili powder, turmeric, cumin powder, black pepper and salt to taste.
Add the blended lentils and veggies, stir and simmer for 5-8 minutes.
Add in lemon juice to your taste