8 January, 2015
Red lentil, carrots and ginger soupSupa de linte rosie, morcovi si ghimbirRode linzen, wortelen en gember soepZuppa di lenticchie rosse, carote e zenzero
For 4-5 servings:
150 g red lentils
1 onion, chopped
5 carrots, sliced
3 cm ginger, chopped (or 1 1/2 teaspoon ginger powder)
1 tbsp. tomato paste
1 bay leaf
salt and pepper, to taste
patunjel, finely chopped
lemon
olive oil
Wash the lentils thoroughly and cook them together with the onion, carrots, ginger and the bay leaf, in 1.5 l water .
When the lentils and vegetables are cooked remove the bay leaf than blend it until smooth.
Add the tomato paste, salt and pepper to taste and cook for few minutes longer.
Garnish on the plate with parsley, lemon juice and olive oil, to taste.
Pentru 4-5 portii:
150 g linte rosie
1 ceapa, taiata marunt
5 morcovi, taiati rondele
3 cm ghimbir, taiat marunt (sau 1 1/2 lingurita ghimbir pudra)
1 lingura bulion de rosii
1 frunza dafin
sare si piper, dupa gust
patunjel, taiat fin
lamaie
ulei de masline
Lintea se spala bine si se pune la fiert impreuna cu ceapa, morcovii, ghimbirul si frunza de dafin, in 1,5 l apa.
Cand lintea si legumele au fiert se scoate frunza de dafin apoi se paseaza totul, cu ajutorul unui blender sau mixer vertical, pana cand se obtine o crema fina.
Se adauga bulionul de rosii, se potriveste de sare si piper si se mai dau cateva clocote.
In farfurie se adauga patrunjelul, zeama de lamaie si uleiul de masline dupa gust.
