Are you in the mood for a plate full of yellow soup? I knew it\u2019s time for you to eat something with a spoon, so I prepared this fragrant potage with lemon and lentils. It isn\u2019t only Instagrammic, but it\u2019s also very tasty. Look for the recipe below. Bon appetit!<\/p>\n
Preparation time: 45 minutes
\nServings: 6-8 <\/p>\n
Ingredients:<\/strong> Decoration:<\/strong> Instructions:<\/strong>
\n1 tbsp olive oil
\n1 medium-sized onion, finely chopped
\n2 medium-sized carrots, finely chopped
\n5 garlic cloves, mashed
\n1 \u00bd cup red lentils
\n\u2154 cup corn, frozen
\n2 tsp ground cumin
\n1 tsp curry powder
\n1 lemon – juice and grated peel
\n6 cup vegetable broth or water
\na pinch of salt and black pepper<\/p>\n
\nLemon slices
\nCarrot rings
\nParsley leaves
\na pinch of red chili pepper flakes<\/p>\n
\n1. Heat the olive oil in a large pot at moderate temperature, then add the onion and carrots and simmer for about 5 minutes, until the onion softens and becomes transparent.
\n2. Add the garlic and simmer for about a minute.
\n3. Pour the vegetable broth or water, lentils, corn, cumin, and curry powder, then stir well. Keep cooking until it boils. After that, cover with a lid and cook for another 15 minutes, stirring frequently, until the lentils soften.
\n4. Pour the soup in a blender and blend until combined. After that, pour the lemon juice and grated lemon peel, and stir well. Season with salt and black pepper.
\n5. Serve the potage with lemon slices, carrot rings, parsley leaves, and sprinkle with red chili pepper flakes.
\n6. Serve and enjoy.<\/p>\n