์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Afghan Lentil and Vegetable Soup
Dal-e Sabzi
A nourishing and wholesome soup packed with lentils, a variety of vegetables, and fragrant spices. This hearty soup is a perfect light meal or starter, showcasing the simple yet delicious flavors of Afghan home cooking.
๐ง ์ฌ๋ฃ
- 1 cup Red lentils(rinsed)
- 6 cups Vegetable broth
- 2 medium Carrots(diced)
- 2 medium Potatoes(diced)
- 2 Celery stalks(diced)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Olive oil
- 1 tsp Turmeric powder
- 1/2 tsp Cumin powder
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh parsley(chopped, for garnish)
- to taste Lemon juice
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sautรฉ until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in turmeric and cumin powders, and cook for 30 seconds.
- 4
Add the rinsed red lentils, diced carrots, potatoes, and celery to the pot. Pour in the vegetable broth.
- 5
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils and vegetables are tender.
- 6
Season with salt and pepper to taste. If the soup is too thick, add a little more broth or water.
- 7
Stir in fresh lemon juice and chopped parsley just before serving.
- 8
Serve hot, optionally with a side of Afghan bread (nan).
๐ก ์ ๋ฌธ๊ฐ ํ
- โRed lentils cook quickly and break down to create a creamy texture, making them ideal for this soup.
- โFeel free to add other vegetables like zucchini, spinach, or green beans.
- โFor a richer flavor, you can use chicken or lamb broth instead of vegetable broth.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of red pepper flakes for a spicy kick.
- Stir in a handful of fresh spinach during the last 5 minutes of cooking.
- Serve with a dollop of plain yogurt or a swirl of olive oil.