It’s no secret that my husband loves beans dishes too much. Seems like back in Europe, he grew up with tons of beans. Living among his family in Europe, made me sick of lentils though, green lentils to be exact. To this date, I still cannot stomach green lentils somehow. Always reminds me of the too many green lentils soup I had to eat while in Europe hahaha
This following soup though, is seasoned almost similar to Indonesian soup. I said to myself, if I had to eat green lentils, at least use them up in Indonesian dishes. No more Hungarian lentil soup for me 😛
2 medium size potato, diced
2 carrots, thinly sliced
1 bunch of fresh spinach
1 block of firm Tofu, cubed
1/2 of a large eggplant, diced
1/2 of large onion, diced
5 garlic, crushed
1 L veggie broth
3 L water
1 small can tomato paste
1 can coconut milk
1 can lentil, drained
Vegeta to taste
Salt to taste
Magi liquid seasoning to taste
2 generous pinches of cumin
2 generous pinches of fennel
4 white cardamom (kapol), crushed
1 bay leaf
Place veggies and tofu into a pot, pour in liquid, bring to boil
Stir in paste and spices
Season to taste
Cook until potato and carrot are tender
Serve hot with cooked pasta, sprinkled with freshly cracked black pepper and vinegar (optional)
Pasta and lentil soup
Ingredients
- 2 medium size potato diced
- 2 carrots thinly sliced
- 1 bunch of fresh spinach
- 1 block of firm Tofu cubed
- 1/2 of a large eggplant diced
- 1/2 of large onion diced
- 5 garlic crushed
- 1 L veggie broth
- 3 L water
- 1 small can tomato paste
- 1 can coconut milk
- 1 can lentil drained
- Vegeta to taste
- Salt to taste
- Magi liquid seasoning to taste
- 2 generous pinches of cumin
- 2 generous pinches of fennel
- 4 white cardamom kapol, crushed
- 1 bay leaf
Instructions
- Place veggies and tofu into a pot, pour in liquid, bring to boil
- Stir in paste and spices
- Season to taste
- Cook until potato and carrot are tender
- Serve hot with cooked pasta, sprinkled with freshly cracked black pepper and vinegar (optional)
