Pikantna corba od sociva (Spicy lentils chowder)

Sastojci: 250g sociva, 2 sargarepe, 3 cena belog luka, 1 crni luk, 230ml jogurta, 50g svezeg lista celera ili 2 kasicice suvog, 30g svezeg bosiljka, 2 kasike persunovog lista (sitno seckanog) ili 2 kasicice suvog, 2 kasicice karija u prahu, 1/8 kasicice kima, 1.4 L supe, 2 kasike maslinovog ulja.

Priprema:

1) Socivo oprati i staviti u serpu. Sipati vodu da prelije za 4 prsta i ostaviti preko noci. Ocediti. Sargarepu, beli luk i crni luk oljustiti i sargarepu iseci na cetvrtine a crni i beli luk na sitno.

2) U serpu staviti maslinovo ulje i zagrejati na srdnjoj temperaturi. Dodati crni luk i prziti dok ne postane braonkast. Dodati beli luk i prziti dok ne pusti miris. Dodati sargarepu i prziti jos 5 minuta povremeno mesajuci.

3) Dodati kari i socivo. Sipati supu i smanjiti temperaturu na srednje nisku (3) ili nisku (2) i kuvati 1 sat i 30 minuta povremeno mesajuci. Nakon 1 sat dodati listove celera, a 5 minuta pred kraj kuvanja dodati persun.

4) Pomesati jogurt i bosiljak.

5) Sipati corbu u tanjir preliti sa jogurtom.

Napomena: ako vam ostane sociva preko noci ce "popiti" jos tecnosti. Ako zelite sutra dan mozete dodati jos malo supe i pustiti da prokljuca.

Ingredients: 250g of lentils, 2 carrots, 3 cloves of garlic, 1 onion, 230ml of buttermilk, 50g of fresh celery leaf (fineli chopped) or 2 teaspoons of dried, 30g of fresh basil, 2 teaspoons of parsley leaf (finely chopped) or 2 teaspoons of dried, 2 teaspoons of curry in powder, 1/8 teaspoon cumin, 1.4 L broth, 2 teaspoons olive oil.

Preparation:

1) Wash the lentils and place in a pot. Pour water over 4 fingers and leave overnight. Drain. Peel the carrots, garlic and onions and cut the carrots into quarters and finely chop chives the onions and garlic.

2) Put olive oil in the pot and heat to a medium temperature (4). Add the onion and fry until light brown. Add garlic and fry until fragrant. Add the carrots and fry for another 5 minutes, stirring occasionally.

3) Add curry and lentils. Pour soup and reduce temperature to medium-low (3) or low (2) and cook for 1 hour and 30 minutes, stirring occasionally. After 1 hour add celery leaves and 5 minutes before the end of cooking add the parsley.

4) Mix yogurt and basil.

5) Pour the chowder into a plaet and top with yogurt.

Note: if you have lentils leftovers at night it will "drink" more liquids. If you want tomorrow you can add some more broth and let it boil.