Monday, 8 November 2010

Spiced Carrot and Lentil Soup

I fancied some dal and some carrot and coriander soup and had the idea to combine them into a cheap, cheerful and very nutritious soup.  Another one suitable for vegans, if so inclined (see the red cabbage recipe previous to this)
  • 2 tsp cumin seed, toasted in a pan
  • 2 tsp ground coriander
  • pinch chilli flakes or a finely chopped red chilli
  • 2 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, crushed
  • 600g carrots , washed and grated 
  • 140g split red lentils
  • 1litre hot vegetable stock (from a cube is fine)
  • bunch of coriander, washed and chopped
Toast the cumin seeds, dry, in a pan, and when the aroma starts to rise and they change colour a little, tip into a pestle and mortar and grind to a powder.  Mix with the coriander powder and chilli flakes or fresh chilli.  Heat the oil in the pan and gently fry the onion until softened, adding the garlic and the spices for the final minute or so.  Now, just add the rinsed lentils, the grated carrots and the stock.  Bring to a boil and simmer for 20 minutes or so until all is tender.  I pureed the soup, with the coriander in, until smooth, but you could leave it unblended and stir the coriander through.  Yummy! (post script:  I am reminded of Nigel's Spiced Pumpkin and Dal soup, which was one of the first things made in the Challenge last year.  As I have numerous small pumpkins and squashes from Riverford in the flat, I will revisit this!)

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