Greetings

Hello fellow steemers! Chef Lorenzo here and today I bring you another healthy and hearty dish. My lentil soup takes its flavors from those of the middle east as well as my own tastes. This dish is perfect for anytime of the day. It is a good source of protein, fiber,iron, and other nutrients. So... Let's get cooking!

Step 1

The above spices are perfect for this dish as the lentils absorb different flavors very well. The cardamom, allspice and corriander give the soup a nice zesty perfect. Also the curry and chili power give it a slight kick. In addition, if you don't have saffron, it's okay to leave it out.

Step 2

Carrots, onions, and lentils are the stars of the dish besides the chicken stock. When chopping vegetables for a dish like this it's important that they have similar size so they cook evenly. However, you don't need the knife skills of Gordon Ramsay as we will be emulsifying the soup at the end.

Pro Tip: When cutting vegetables on the cutting board, have a small bowl nearby to place the scraps into. This reduces the mess drastically.

Step 3

I like to start off this soup by sauteing the onions with some garlic. Once the onions are browned, I add the carrots, chicken broth and all my spices. This process helps build a flavorful base for the lentils.

Step 4

Add the lentils after the mixture tastes nice and flavorful. Cook until the lentils are tender and then let it simmer until you are satisfied. After taking the soup off the heat, emulsify it and enjoy!