Spiced carrot and lentil soup
- Details
- By Laurence Guy
- Start by washing the lentils thoroughly before placing in a heavy bottomed pan and twice the amount of boiling water. Bring to a simmer and cook for twenty minutes or until the red lentils are soft, drain and set aside.
- In a separate pan on a medium heat add one sliced onion and two sliced cloves of garlic to a knob of butter and a couple of tablespoons of vegetable oil.
- Add a pinch of dried chillis, a tablespoon of ground cumin, a teaspoon of fennel seeds and half a teaspoon of caraway seeds to the pan as the onions and garlic are sweating down.
- In the meantime grate the carrots before adding to the pan and stirring through for a few minutes. Add the drained lentils to the carrot mixture with a good pinch of salt and pepper and the vegetable stock. Reduce the heat to a gentle simmer and leave to cook for five minutes.
- Add the juice of half a lemon and blend the soup until a smooth consistency is achieved. Served with natural yoghurt and fresh bread.
