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| I don’t really liked cooked carrots much at all, but I love this soup. It’s the lentils and all the spices that make it!
From: Weight Watcher's magazine, UK |
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| Ingredients: | |||||
| 1 | onion diced | ||||
| 18 oz | carrots diced | ||||
| 3 cloves | garlic minced | ||||
| 2 teaspoons | cumin seeds (or ground cumin -1 1/2 t.) | ||||
| 1 Tablespoon | crushed coriander seeds | ||||
| 1 teaspoon | mild chili powder | ||||
| 5.50 oz | dry red lentils | ||||
| 1.20 litres (2 pints) | hot vegetable or chicken soup stock | ||||
| 1 small bunch | cilantro leaves | ||||
| Directions: | |||||
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1-Cook the diced onion and carrot in small amount of oil on medium heat until they start to soften.
2- Add the garlic and stir for 1 min. Stir in the cumin seeds, coriander seeds, and chili powder and allow the heat to roast the spices to bring out their flavor for a couple of minutes. 3- Add the dry red lentils and soup stock and bring it to a boil. Cover and simmer for 30 minutes or until the lentils are soft. Take off the heat and mash finely or blend together. Ladle into soup bowls and top with some cilantro leaves and serve with a lemon wedge. |
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