Spicy Red Lentil Soup- Minestra speziata di lenticchie rosse
Ingredients:1 medium sized onion 3 medium carrots and potatoes 1 red pepper 125g red lentils (soak for 1 hour prior to cooking) 1 teaspoon of paprika 1 teaspoon of turmeric A pinch of cinnamon A pinch of cayenne pepper A 400g can of tomatoes 750ml of water or vegetable stock 1 teaspoon of basil 1 bay leaf Salt and pepper
1. Chop the vegetables finely.
2. Heat 1 teaspoon of oil and fry spices.
3. Add vegetables and lentils and stir and coat vegetables with spices. Cook for about 5 minutes. 4. Cut up tomatoes, put them in a measuring jug and add enough water or stock to make 1.2 litres.
5. Add this with basil and bay leaf to pan of vegetables. Bring to the boil and simmer for 40 minutes or until the lentils are cooked.
6. Add salt and pepper to taste. Add more water or stock if necessary.
Ingredienti: 1 cipolla, 3 carote, 3 patate, 1 peperone rosso, 125 g lenticchie rosse, 1 cucchiaino di paprika, 1 cucchiaino di curcuma, 1 pizzico di cannella, 1 pizzico di peperoncino, 400g pelati, 750 ml acqua o brodo, 1 cucchiaino di basilico, 2 foglie di alloro, sale e pepe.
scaldare 1 cucchiaino di olio di oliva nella pentola e tostare le spezie. Aggiungere le verdure tagliate a dadini piccoli e cuocere x 5 minuti. Aggiungere i pomodori, il basilico e l'alloro e il brodo. Cuocere per circa 40 minuti o fino a che le lenticchie non siano cotte. Aggiustare di sale e pepe.
1. Chop the vegetables finely.
2. Heat 1 teaspoon of oil and fry spices.
3. Add vegetables and lentils and stir and coat vegetables with spices. Cook for about 5 minutes. 4. Cut up tomatoes, put them in a measuring jug and add enough water or stock to make 1.2 litres.
5. Add this with basil and bay leaf to pan of vegetables. Bring to the boil and simmer for 40 minutes or until the lentils are cooked.
6. Add salt and pepper to taste. Add more water or stock if necessary.
Ingredienti: 1 cipolla, 3 carote, 3 patate, 1 peperone rosso, 125 g lenticchie rosse, 1 cucchiaino di paprika, 1 cucchiaino di curcuma, 1 pizzico di cannella, 1 pizzico di peperoncino, 400g pelati, 750 ml acqua o brodo, 1 cucchiaino di basilico, 2 foglie di alloro, sale e pepe.
scaldare 1 cucchiaino di olio di oliva nella pentola e tostare le spezie. Aggiungere le verdure tagliate a dadini piccoli e cuocere x 5 minuti. Aggiungere i pomodori, il basilico e l'alloro e il brodo. Cuocere per circa 40 minuti o fino a che le lenticchie non siano cotte. Aggiustare di sale e pepe.
Thank you for sharing this beautiful recipe — such a comforting and aromatic soup, perfect cooler evenings. The mix of spices — paprika, turmeric, cinnamon, and that little kick of cayenne — immediately made me think of the warm, layered flavors we aim for in Mediterranean-inspired dishes. I also really appreciate how balanced it is: hearty thanks to the lentils and potatoes, yet light and vibrant with the red pepper and tomatoes.
ReplyDeleteOne twist I sometimes like: I add a squeeze of fresh lemon juice just before serving, and a sprinkle of fresh coriander or parsley for brightness. And for our guests who love a bit more texture, I serve it with grilled flatbread brushed with olive oil and za’atar. A lovely, versatile recipe that I’ll definitely revisit — thank you!