Chilled Lentil Soup with Somali Spices

Ingredients

In this Somali adaptation, the traditional Korean Naengguk is transformed into Sambusa Soup by incorporating Somali spices and flavors. The original Naengguk typically uses soy sauce, vinegar, and sesame oil for seasoning, while Sambusa Soup utilizes a blend of Somali spices such as cumin, coriander, turmeric, and cardamom. This adaptation adds a unique twist to the dish, infusing it with the vibrant and aromatic flavors of Somali cuisine. We alse have the original recipe for Naengguk, so you can check it out.

• 1 cup (200g) red lentils1 cup (200g) red lentils
• 4 cups (950ml) vegetable broth4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 teaspoon ground cumin1 teaspoon ground cumin
• 1 teaspoon ground coriander1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cardamom1/4 teaspoon ground cardamom
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 15g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Rinse the red lentils under cold water until the water runs clear.
2. 2.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the diced carrot and potato to the pot, and cook for a few minutes until they start to soften.
4. 4.
   Stir in the ground cumin, ground coriander, ground turmeric, and ground cardamom. Cook for another minute to toast the spices.
5. 5.
   Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Transfer the soup to a bowl and refrigerate for at least 2 hours, or until chilled.
9. 9.
   Serve the chilled Sambusa Soup garnished with fresh cilantro and accompanied by lemon wedges for squeezing over the soup.

Treat your ingredients with care...

• Lentils — Make sure to rinse the lentils thoroughly before cooking to remove any impurities or debris.
• Somali spices — Adjust the amount of spices according to your preference for heat and flavor. Feel free to add more or less depending on your taste.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or yogurt before serving.
• If you prefer a chunkier soup, you can reserve some of the cooked vegetables and lentils before pureeing and add them back into the soup after blending.
• Adjust the seasoning according to your taste preferences. You can add more spices or herbs to enhance the flavor.

Serving advice

Serve the Sambusa Soup chilled in individual bowls. Accompany it with warm Somali flatbread or crusty bread for a complete meal.

Presentation advice

Garnish the soup with a sprig of fresh cilantro and a lemon wedge on the side. The vibrant green color of the cilantro will add a pop of freshness to the presentation.