Servings:
4
Cooking time:
45
INGREDIENTS
- 200 g red lentils
- 2 carrots
- 2 onions
- 600 ml di vegetal broth
- extra virgin olive oil
- 2 teaspoons of raw cane sugar
- black pepper
- turmeric in powder
- chopped pistachios q.s.
INSTRUCTIONS
- Softly fry one onion in a large pot with two tablespoons of oil, add the lentils, the carrots well washed and cut into cubes. Stir with a wooden spoon and cook for a few minutes.
- Add the turmeric, the hot broth, pepper and cook the soup for 20 minutes. Meanwhile, peel the other onion, cut into thin strips and brown in a non-stick pan with a little oil, a pinch of salt and two teaspoons of sugar.
- When the vegetables are cooked, pass them to the immersion blender so as to obtain a cream. You can whisk them completely or leave some whole lentils. Put the soup again on the stove, add salt if necessary and serve it directly in bowls with a few slices of onion confit and the chopped pistachios.
