Spiced Lentil and Carrot Soup
The easy and quick recipe for our spiced lentil and carrot soup.
Equipment
- 1 Large pot
- 1 Kitchen knife
Ingredients
- 1 onion
- 4 or 5 carrots
- 300 gr dried lentils
- 3 garlic cloves
- 2 tbsp olive oil extra virgin
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp curcuma
- 1 or 2 bay leaves
- parsley
- rosemary
- fennel fronds or dill optional
- salt to taste
- black pepper optional
- fresh lemon optional
Instructions
- Soak the lentils for at least 6 to 8 hours.
- Roughly chop the carrots into cubes.
- Finely chop onion and garlic.
- Heat the oil, add the garlic and onion and let them caramelize on medium to high fire stirring often and paying attention not to burn them.
- Once caramelized, add the spices and keep stirring for a minute.
- Add the carrots and stir for a minute or two until all the ingredients are well coated.
- Wash and add the lentils, stir briefly to mix all the ingredients, and cover with water for about one finger.
- Add the salt and all the herbs (bay leaf, rosemary, parsley, and fennel fronds), cover with the lid, and cook over low fire for about half an hour or until the lentils are cooked and the soup looks nice and smooth.
- Serve with a grain, a sprinkle of black pepper, and squeeze a bit of fresh lemon.