Lentil and Vegetable Soup with Sesame Seed and CardamomReceitas Da Felicidade!
Lentils are a quick cooking alternative to other dried legumes (as in dried beans), making them appropriate for busy weeknight dinners. (Just be sure not to overcook the lentils, or they will become mushy; you want them to retain a bit of bite.) Lentils are also traditional in brothy soups that are chock full of vegetables, as in this straightforward version, which combines carrots, tomatoes, turnip, celery, and leek to delicious effect. Toasted cardamom and sesame seeds are a crunchy garnish.
- 1 onions
- 1/2 cup green lentil
- 2 carrots
- 2 tomatoes (ripe)
- 1 turnips
- 1 bunch celery
- 1 leeks (white part only)
- olive oil (to taste)
- 1 vegetable bouillon
- water (to taste)
- salt (to taste)
- 2 cardamom seeds (green)
- 1 tablespoon sesame seeds
- 1Soak the lentils in warm water to soften.
- 2Saute the finely chopped onion until golden and translucent.
- 3Dice the vegetables and add to the onion. Mix well and cook until the vegetables have softened slightly.
- 4Add the vegetable broth, well-drained lentils and water (calculated depending on the number of servings desired).
- 5This soup is meant to have a small amount of broth.
- 6Season with salt, and add one or two green cardamom seeds (skin removed).
- 7Toast the sesame seeds in a frying pan until golden brown.
- 8Once cooked through, season soup to taste.
- 9Sprinkle with sesame seeds and serve warm.