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A thick, warming spicy Indian style lentil and carrot soup, great for a cold winter's evening. This will also freeze easily to be reheated another time.
Chop the onion till finely diced, then fry off in a large pan on a low gas for around 8 mins till translucent and soft.
Toast the coriander and cummin seed in a pan on a low heat for 20 seconds, then grind these as finely as possible.
Chop the chillies and garlic into fine slices (or crush the garlic) and add to the pan along with the spices for a couple of minutes.
Chop the carrots into mixed sized slices (some will puree, others will remain to add texture). Add these to the pan, along with the stock. Season well with coarse ground pepper.
Bring the stock to the boil, then reduce to a simmer and cook till the lentils are tender, around 20-25 minutes.
Check the seasoning (it might not need much salt if your stock is already salty), then serve, topping with some chopped corriander and a tablespoon of yogurt (if desired).
If you don't have cummin and coriander seed, just use ground. Just add extra chillies if you want it extra hot !
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