Sunday, February 28, 2010

#25 Spiced Carrot and Lentils Soup

For today's soup the use of a blender is optional. In case you opt for more texture and don't blend, chop the carrots finely.

Serves 4:
1 cup red split lentils
1 medium onion chopped
2 gloves garlic mashed
10 carrots - peeled and cut in 3-4 cm pieces
1.5 litres of water
pinch of salt
pinch cinnamon
pinch ground cumin,
pinch ground coriander
pinch coriander leaves
1 tsp thyme leaves
1 tbsp olive oil

to garnish soured cream


Wash the lentils well under cold water and place in a deep pan. Add the chopped onion and carrots, cover with the water and bring to the boil. Add the spices and the olive oil, lower the heat and simmer for 30-40 minutes.
Leave aside to cool and blend.
Return to the heat, heat trough well and serve.
Garnish with a spoonful of soured cream.

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