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Red lentil and carrot soup

I rediscovered lentils for me. God, I forgot how lovely they are, especially in soups. My mum used to cook lentil soups quiet often in winter with lots of hearty veggies and meat, and I loved it.

This is an exotic lentil soup version. With cumin, chilli and coriander I added an oriental touch.

شاهية طيبة (Enjoy your meal!)

Level: Easy | Time: 30 minutes | serves 4-6

red lentil and carrot soup

red lentil and carrot soup


Ingredients

1 knob of butter

200 grams of red lentil

1 large onion, chopped

1 clove of garlic

Grated ginger (1 inch piece)

500 grams of peeled carrots

750 mls of vegetable or chicken stock

Chilli flakes

Cumin seeds

Salt and Pepper

Chopped coriander leaves

Preparation

  1. Heat a knob of butter on medium heat and add the onions, garlic and the ginger. Stir in a table spoon of ground cumin and the chilli flakes.
  2. Cook for about 5-10 minutes until the onions are soft. Then add the carrots, the lentils and the chicken stock.
  3. Reduce the heat and cook covered for 15 minutes until the carrots and lentils are soft.
  4. Take the soup of the heat and transfer to a blender. Blend the soup until smooth and return to the pot.
  5. If you like the soup a little less thick, add more stock and reheat.
  6. Stir in the coriander leaves and serve with Nann bread.
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