Quick and easy but warm and satisfying in winter time.
Ingredients
- 5-7 cups Water or broth
- 2 small Potatoes
- 2 Carrots
- 3/4 cup Red lentils
- 1/2 tsp Paprika
- 1/2 tsp Turmeric
- Black pepper
- Salt
- 1 tbsp Chicken soup powder Optional
- 3 tbsp Parsley (Italian)
Instructions
- In a big pot, boil the water. The lentils would expend so make sure you are using big enough pot. You can add or reduce the amount of water to make the soup as thick as you like.5-7 cups Water
- Chop the potatoes and the carrots to small pieces. If you like you can shred them using a coarse grater.2 small Potatoes, 2 Carrots
- When the water boil, add the lentils and the chop vegetables.2 small Potatoes, 3/4 cup Red lentils, 2 Carrots
- Add the spices, except for the parsley.1/2 tsp Paprika, 1/2 tsp Turmeric, Black pepper, Salt, 1 tbsp Chicken soup powder
- Cook for 5 minutes, then lower the heat and cook for 10 minutes partly covered.
- Taste carefully and adjust the flavors (add spices or water as needed).
- Chop and add the parsley.3 tbsp Parsley (Italian)
- Cook on medium-low heat for another 10 minutes.
Notes
Feel free to use other chopped vegetables such as celery sticks, pumpkin or sweet potato.
You can use chicken or vegetables broth instead of water. You might need to adjust the spices (especially the salt).