Vegan Afghan vegetable soup (havij) with lentils and fresh herbs

Vegan Afghan vegetable soup (havij) with lentils and fresh herbs

Vegan Afghan vegetable soup (havij) with lentils and fresh herbs

What some people see as a threat, I personally see as an enrichment of our culture.  You can be afraid of refugees from Syria, Afghanistan and Pakistan, but you can also open to other cultures and try to broaden your field of vision. This is true in many ways, but especially in the area of nutrition. That is why today I share a recipe for an Afghan vegetable soup with lentils, following the story of the Afghan Reza, who fled his homeland. The ingredients for this soup were delivered to my house by Marley Spoon, which took a number of special dishes on the menu in December and January of guest chefs from including Syria and Afghanistan. Moreover Marley Spoon 100% of the profits of the food sold at the organization Uber den Tellerrand kochen in Berlin, an organization that provides assistance with integration into a new homeland, by including refugees and local residents to cook together. A laudable initiative, if you ask me. Until January 11 are the courts of the guest chefs on the menu at Marley Spoon. If you do him the opportunity to purchase it can the website.

You do not necessarily have to use three kinds of fresh herbs (because: expensive and you have only little of it). The soup is still very nice if you choose one of these herbs and the other two leave out. I myself often some herbal plants in pots stand in my kitchen. That way you stay fresh herbs and you can easily cut a few sprigs. A herb garden in the small, in fact! Both mint and coriander, I so often have in stock. Decide for yourself which herbs you use often or frequently use. Basil and coriander are good plants for 'beginners', as they are almost everywhere nicely. This recipe is good for 2 servings, lunch or light evening meal.

Vegan Afghan vegetable soup (havij) with lentils and fresh herbs


Preheat the oven to determine if you heat the pita breads in it.

Fry the onion, garlic and carrot in a little olive oil in a large pan with a thick offered.

Add a liter of water, together with the chopped tomatoes and lentils.

Bring to taste with curry powder and a hefty pinch of salt and pepper. Let simmer for 15-20 minutes.

Puree the soup after 15-20 minutes very briefly with a hand blender or pour him a moment in a blender. You can also half of the fresh herbs with mashing.

Chop the rest of the herbs coarsely, which you later use as a garnish.

Grate the pita breads cooked in the oven according to package directions (usually about 10-15 minutes at 200 degrees Celsius). I myself pop them too often just in the toaster; faster and at least as good.

Serve the soup with fresh herbs, yogurt and pita sandwiches.



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