Corba od braon sociva i paradajza (Brown lentils and tomatoes chowder)

Sastojci: 200g braon ili zelenog sočiva (suvog), 200g paradajza, 2 kašike maslinovog ulja, 1 crni luk, 2 čena belog luka, 2 šargarepe, 1 stap celera, 750ml povrtne ili pilece supe (sa malo natrijuma), ⅓ kašičice kumina u prahu, ⅓ kašičice korijandera u prahu, ½ kašičice aleve paprike u prahu, 2 lista lovora (suva), 1 limunova kora, 2 g soli i prstohvat crnog bibera.

Priprema:

1. Crni luk i beli luk očistiti i sitno iseckati. Paradajz oljuštite i iseckajte. Očistite šargarepu i iseckajte. Iseckajte stap celera.

2. Ako koristite braon sočivo, potopite ga u hladnu vodu na 90 min. Ocedite i isperite u 3 do 4 vode. Ocedite ponovo. Ako koristite zeleno sočivo, potopite ga 12 sati u hladnu vodu. Ponovite oceđivanje i ispiranje kao kod braon sočiva.

3. Zagrejati ulje u velikoj serpi na srednjoj vatri (4). Dodajte crni luk i beli luk i prziti 2 minuta.

4. Dodajte celer i šargarepu. Prziti 10 minuta ili dok ne omekša i luk ne bude sladak.

5. Dodati paradajz, sočivo, kumin, lovorov list i korijander i promešati.

6. Pojačajte toplotu i dovedite do ključanja. Skinite penu na površinu i bacite.

7. Stavite poklopac i smanjite temperaturu na srednje nisku (3). Krčkajte 35 do 40 minuta ili dok sočivo ne omekša.

8. Uklonite lovorov list i bacite.

9. Štapnim blenderom usitnite da se corba zgusne.

10. Začiniti po ukusu solju i biberom. Pre serviranja narendajte koricu limuna.

Ingredients: 200g brown or green lentils (dry), 200g tomatoes, 2 tbsp olive oil, 1 onion, 2 garlic cloves, 2 carrots, chopped, 1 celery stick, 750ml vegetable or chicken stock (low sodium), ⅓ tsp each cumin powder, ⅓ tsp coriander powder, ½ tsp paprika powder, 2 bay leaves (dried), 1 lemon zest, 2g salt and a pinch of black pepper.

Preparation:

1. Clean onion and garlic and finely chop it. Peel tomatoes and chop them. Clean carrots and chop. Chop celery rib.

2. If you are using brown lentils soak them in cold water for 90 min. Drain and rinse them in 3 to 4 waters. Drain again. If you are using green lentils soak them for 12 hours in cold water. Repeat drain and rinse as with brown lentils.

3. Heat oil in a large pot over medium heat (4). Add garlic and onion, cook for 2 minutes.

4. Add celery and carrots. Cook for 10 minutes or until softened and the onion is sweet.

5. Add tomatoes, lentils, cumin, bay leaves and coriander and stir.

6. Increase heat and bring to a simmer. Scoop foam on the surface and discard. 

7. Put the lid on and turn the heat down to medium low (3). Simmer for 35 - 40 minutes or until lentils are soft.

8. Remove bay leaves and discard.

9. Using a stick blender, do a couple of whizzes to thicken the soup.

10. Season to taste with salt and pepper. Grate over the zest of the lemon just before serving.