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Camel Milk Lentil Soup
Red lentils simmered with cumin and coriander, finished with camel milk for a smooth, light texture.
Soups & Broths · Weeknight Vegetarian Dinners · Meal Prep
What you need
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Cumin
- 1 tsp Ground Coriander
- 1 cup Red Lentils, rinsed
- 4 cups Vegetable Stock
- 3/4 cup Camel Milk
- Fresh Cilantro, to finish
Method
Instructions
- Sauté the onion until soft, about 5 minutes. Add garlic, cumin, and coriander, toast 30 seconds.
- Add the lentils and stock, simmer 18 to 20 minutes until the lentils fully break down.
- Purée partially for a smoother texture, if desired.
- Remove from direct heat and stir in the camel milk.
- Season and finish with fresh cilantro.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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