Indo-Inspired Minestra dei Morti

Ingredients

In this Indo adaptation of Minestra dei Morti, we incorporate traditional Indo spices and flavors to enhance the taste profile. The addition of cumin, turmeric, and coriander gives the soup a distinct Indo flair. We also use a variety of Indo vegetables, such as cauliflower and okra, to add a unique texture and taste. These adaptations infuse the dish with the vibrant and bold flavors of Indo cuisine while still maintaining the heartiness of the original Italian soup. We alse have the original recipe for Minestra dei morti, so you can check it out.

• 1 cup (200g) lentils, rinsed and drained 1 cup (200g) lentils, rinsed and drained
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 cup cauliflower florets 1 cup cauliflower florets
• 1 cup okra, sliced 1 cup okra, sliced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cumin powder, turmeric powder, and coriander powder to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the diced carrot, potato, cauliflower florets, and sliced okra to the pot. Stir and cook for a few minutes until the vegetables are slightly tender.
4. 4.
   Pour in the vegetable broth and add the rinsed lentils and bay leaf. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 30 minutes, or until the lentils are cooked and the vegetables are tender.
6. 6.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Indo-Inspired Minestra dei Morti hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lentils — Rinse and drain the lentils before using to remove any impurities.
• Okra — Slice the okra into thin rounds for a pleasant texture in the soup.
• Cauliflower — Cut the cauliflower into small florets to ensure even cooking.
• Cumin powder — Toasting the cumin powder in a dry pan for a minute before adding it to the soup will enhance its flavor.
• Turmeric powder — Be careful while handling turmeric powder as it can stain surfaces and clothing easily.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or red pepper flakes.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• Customize the vegetables according to your preference and seasonal availability.
• Add a dollop of yogurt on top of each serving for a creamy and cooling effect.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.

Serving advice

Serve the Indo-Inspired Minestra dei Morti as a main course with crusty bread on the side. It can also be accompanied by a fresh green salad for a complete and satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh cilantro and a drizzle of olive oil for an appetizing presentation. Serve the soup in colorful ceramic bowls to enhance its visual appeal.