This comforting vegan lentil soup is the perfect dish for chilly days.
INGREDIENTS (for 4 people)
250g red lentils, soaked overnight and rinsed well
2 large carrots, peeled
4 middle-large potatoes, washed thoroughly (or peeled)
1 large onion
1 can of cut tomatoes
1l of water
2 cubes of vegetable bouillon (or powder, enough for 1l)
1/2 teaspoon graham masala
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
A pinch of black pepper
1/2 teaspoon of smoked salt
1/4 teaspoon ground coriander
A handfull of fresh coriander, chopped
3 tablespoons of minced chives
Chop the carrots and potatoes into small cubes
Heat some olive oil in a large pot and fry the carrot and potato pieces in it for about 5 min on medium heat.
In the meantime, chop the onion finely and add it to the pot as soon as the 5 min are up.
Keep frying until the vegetables turn slightly brown.
Add the lentils, chopped tomatoes and water.
Bring it to a boil, add the vegetable bullion and lower the heat to medium.
Add all the spices and let the soup simmer on medium heat until the lentils and carrots are almost soft. Stir occasionally (this could take up to 30 min or longer).
Cut the zucchini and chili into small cubes and add them.
Keep cooking until everything becomes soft.
Add the herbs, cook for another 2-3 min and turn off the heat.
Serve & enjoy!