If you love carrots, spices and lentils then this is the soup for you. This soup has lots of flavour from all of the spices and herbs. There is some prep but the outcome is well worth it.
Something I have learnt when cooking lentils be it in a curry, dhal or soup is that fenugreek leaves are a non negotiable for me. The lentils and fenugreek leaves go together like butter and bread.
Lentils created as a soup are so tasty and you can adapt this meal in terms of spices too.
Prep: 20 mins
Cooking time:45 mins to 1 hour (dependant on how quickly lentils cook)
Serves:3-4
Ingredients
-Red split lentils
-3 Grated carrots
-1 red onion
-2 tsp Cumin seeds
-1 Tsp Ground Turmeric
-1 Tsp Ground Coriander
-1 Tsp Ground Ginger
-1 Tsp Chilli flakes
-1 Tsp Chilli Powder
-1 Tsp Coriander leaves
-1 Tsp Parsley
-1 Tsp Fenugreek Leaves
-1 Tsp Garlic Paste
-1 Tsp Ginger Paste
-1 Vegetable Stock Cube
-Pour up to 50ml milk
-Salt and Pepper to taste
Instructions
Wash and soak lentils.
Wash and grate 3 carrots into a bowl.
In a medium saucepan fry cumin seeds and chilli flakes until the aroma fills in the air.
Add vegetable stock.
Drain lentils and add to the saucepan.
When the lentils have become soft add the carrots.
Stir and add herbs and seasoning
-1 Tsp Ground Turmeric
-1 Tsp Ground Coriander
-1 Tsp Ground Ginger
-1 Tsp Chilli flakes
-1 Tsp Chilli Powder
-1 Tsp Coriander leaves
-1 Tsp Parsley
-1 Tsp Fenugreek Leaves
-1 Tsp Garlic Paste
-1 Tsp Ginger Paste
8. Add milk and water until you get your preferred consistency.
9. Serve in a bowl and garnish with butter, grated carrot, chilli flakes and leave coriander.
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