Corba

Method9 steps · about 30 min

1. 1

   Step 1: Pick through the dry red lentils (1 cup) for debris, rinse two or three times and drain. Hold the rinsed lentils ready for the soup, loosening any clumps before adding them.

   Uses 1 cup dry red lentils, picked over and rinsed in step 1

2. 2

   Step 2: Peel and finely dice the onion (1 large); peel and dice the carrot (1 large). Heat all the olive oil (2 tbsp) in a large pot over medium-high heat. Saute all the onion with the separate pinch of sea salt (1 pinch) for three minutes, then add all the carrot and cook for another three minutes.

   Onion 3 min, then carrot 3 min · 6 minUses 2 tbsp olive oil · 1 large Onion · 1 large Carrots · 1 pinch sea salt for onion saute

3. 3

   Step 3: Stir the heaping tablespoon tomato paste through the cooked vegetables for about one minute. Add all the cumin (2 tsp), paprika (1 tsp), dried mint (½ tsp), thyme (1/2 tsp), black pepper (1/4 tsp) and red pepper flakes (1/4 tsp), then stir for ten seconds to bloom them.

   Tomato paste 1 min, then spices 10 sec · 1 minUses The complete cooked vegetable base · 1 heaping tbsp concentrated tomato paste · 2 tsp Cumin · 1 tsp Paprika · ½ tsp dried mint · 1/2 tsp Thyme · 1/4 tsp Black Pepper · 1/4 tsp Red Pepper Flakes

4. 4

   Step 4: Immediately take the spiced pot off the direct heat while adding the next liquids, so the spices do not burn.

   Uses The complete spiced vegetable pot

5. 5

   Step 5: Stir all the rinsed lentils, four cups vegetable broth, one cup measured water and the separate half-teaspoon soup salt (½ tsp) into the spiced base. Add up to the extra cup of water only if a thinner soup is wanted. Return to the heat and bring gently to a boil.

   Uses The complete spiced base · All rinsed drained lentils · 4 cups prepared vegetable broth · 1 cup Water · ½ tsp sea salt for soup · Optional extra water for a thinner soup

6. 6

   Step 6: Reduce the heat to medium-low, cover the pot halfway and simmer for fifteen to twenty minutes until the lentils have fallen apart and the carrots are completely tender.

   Simmer red lentils and carrot until tender · 20 minUses The complete soup pot

7. 7

   Step 7: Blend the actual cooked soup to the consistency you want, using a hand blender or blending carefully in batches. Taste and add the separate extra sea salt only if needed.

   Uses All cooked soup · Extra sea salt for final seasoning, only as needed

8. 8

   Step 8: If serving with crackers or bread, crush the crackers or tear the bread into small pieces and keep this optional topping ready. The soup can also be served plain.

   Uses Crackers or bread for optional serving, as desired

9. 9

   Step 9: Ladle the finished soup into eight portions, adding the optional prepared cracker or bread pieces only if wanted. Serve hot. Refrigerate any leftovers promptly in suitable shallow containers.

   Uses All finished soup · Optional prepared topping, if used