Oatmeal and lentil soup
Cooking time: 40 minutes
Servings: 6
Ingredients
- 1 onion
- 1 carrot
- 2 tbsp of vegetable oil
- 1 glass (160 g) of red lentils
- ½ glass (80g) of Oatsmith instant oatmeal
- 6 glasses (1.2 l) of water
- 2 cubes of chicken or vegetable stock
- 1 tsp of caraway seeds
- 1/2 tsp of turmeric
- 1 tbsp of dried mint
- salt, ground black pepper
- a pinch of chili pepper
- For serving:
- a lemon
- cilantro
Cooking instructions
- 1 Dice the onion and the carrot finely.
- 2 Heat the oil in a large pot over high heat, add the onion and the carrot, and stir-fry for 5 minutes.
- 3 Rinse the lentils thoroughly. Add to the pot and stir-fry for 3 minutes.
- 4 Add the oats, water, and stock cubes to the pot. Season with caraway seeds, turmeric, and mint. Bring to the boil and stir. Add salt, black pepper, and chili pepper. Cook the soup over medium heat for 25-30 minutes.
- 5 5. When the vegetables become soft, use the blender on the soup but set aside a third of the vegetables and lentils. Serve the soup with a wedge of lemon and cilantro.
