Lentil Soup with Cumin – Thailand

Perhaps your new favorite bean dish:

Rinse the lentils and put on cold with the water. Flatten the lemongrass with a kitchen knife and add it cut into 2 cm long pieces. Bring to a boil and then simmer at low temperature for about 20 minutes.

Cut the tomatoes into eighths and add. Stew gently for another 5 minutes. Now remove the lemongrass.

Heat the sesame oil in a small saucepan, add the cumin, coriander and fenugreek seeds and roast briefly until the seeds are fragrant.

Add to the soup. Later, add kitchen herbs, saffron, cayenne pepper sea salt and butter to it as well.

Sprinkle with the mung bean sprouts.

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