Lentil Soup with Asparagus

by jyochinnu

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Lentil soup with asparagus is a healthy and mouthwatering hot soup recipe with lentils and asparagus cooked together and served with cream or butter as topping.

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Lentil Soup with Asparagus recipe - How to make Lentil Soup with Asparagus

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Soups

Preparation Time: 15mts Cooking Time: 40mts Total Time: 0 mins 8

Ingredients

3 tbsp olive oil
1 medium head garlic (lehsun)
1/4 tsp dried basil
1 red capsicum
2 1/2 cups masoor dal (split red lentil)
2 cups White Stock
1 1/2 large sized carrot, grated
1 large sized onion, grated
1 cup asparagus spears
1 cup green peas
2 tbsp orange juice
2 tbsp curry powder
1 pinch saffron (kesar) strands
1 tbsp kosher salt
black pepper (kalimirch) powder to taste

Method

Preheat oven to 450 degrees f (230 degrees c).
Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water.
Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet.
Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes.
Remove from oven and, when cool enough to handle, remove skin from pepper and chop.
Squeeze out garlic cloves and mash together in a bowl to form a paste.
While garlic and pepper are baking, combine lentils and vegetable stock in a large pot over medium heat.
Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, later add curry powder, saffron, salt and pepper.
Simmer 30 minutes more, until vegetables are tender and flavors are well blended.