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Georgian Red Lentil Soup
A hearty and comforting soup featuring red lentils, aromatic spices, and fresh vegetables. This version incorporates maitake mushrooms and a touch of coconut milk for a unique twist, though traditional recipes often rely on simpler spice profiles.
🧂 Składniki
- 4 tbsp Olive oil
- 8 cloves Garlic cloves(sliced)
- several threads Saffron threads
- 1/2 cup Red lentils(rinsed)
- 1 tsp Ground coriander
- 1 tsp Curry powder or fenugreek powder
- 1 tsp Red pepper flakes
- 1 tsp Dried basil
- 1 tsp Dried mint
- 8 cups Hot broth or water
- 3-4 oz Maitake mushrooms(torn into bite-sized pieces)
- 4 cups Baby spinach
- 1 can Unsweetened coconut milk(optional, for creaminess)
- 1/4 cup Fresh lemon juice
- 1/4 cup Fresh cilantro(chopped, for garnish)
- to taste Salt and pepper
👨🍳 Instrukcje
- 1
Heat olive oil in a soup pot over medium heat. Add sliced garlic and sauté until softened, about 3-5 minutes.
- 2
Add saffron, coriander, curry powder (or fenugreek), red pepper flakes, basil, and mint. Stir for 1 minute until fragrant.
- 3
Slowly add the hot broth or water and the rinsed red lentils. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- 4
Add the torn maitake mushrooms and spinach. Simmer for an additional 5 minutes, or until spinach is wilted.
- 5
Stir in the coconut milk (if using) and lemon juice. Turn off the heat and let the soup stand for 5 minutes.
- 6
Season with salt and pepper to taste. Serve garnished with fresh cilantro.
💡 Wskazówki profesjonalistów
- ✓Coconut milk is not traditional but adds a pleasant creaminess.
- ✓This soup is best enjoyed the day it is made.
- ✓Feel free to add other proteins like tofu, tempeh, shrimp, or chicken.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Omit coconut milk for a sharper flavor profile.
- Add other vegetables like carrots or celery for more texture and nutrients.