Una sopa reconfortante con lentejas, tomates y comino aromático, ideal para almuerzos o cenas ligeras en días fríos.
# Ingredientes:
→ Base & Vegetables
01 - 1 tbsp olive oil
02 - 1 onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 carrot, diced
05 - 1 celery stalk, diced
06 - 1 can (400 g) diced tomatoes
07 - 1 cup red lentils, rinsed
08 - 4 cups vegetable broth
→ Spices & Seasoning
09 - 1½ tsp ground cumin
10 - ½ tsp ground coriander
11 - ¼ tsp chili flakes (optional)
12 - Salt and black pepper, to taste
13 - Juice of ½ lemon
→ Garnish (optional)
14 - Fresh cilantro or parsley, chopped
15 - A drizzle of olive oil or coconut cream
# Instrucciones:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5–7 minutes until softened.
02 - Stir in garlic, cumin, coriander, and chili flakes, and cook for 1 minute until fragrant.
03 - Add the diced tomatoes, red lentils, and vegetable broth. Stir well and bring to a boil.
04 - Reduce heat to low and simmer uncovered for 25–30 minutes, until lentils are tender.
05 - Blend part of the soup with an immersion blender for a creamier texture, or leave it chunky if preferred.
06 - Season with salt, pepper, and lemon juice. Stir and adjust to taste.
07 - Serve hot, garnished with fresh herbs and a swirl of oil or cream if desired.
