Spicy lentil and cumin soup

Recipe from: 21 September 2010
soup

Ingredients 13
Servings 4
Time 20 mins

Ingredients

  • 3
    Tbs
    oil
  • 1
    Tbs
    butter
  • 2
    tsp
    garlic
  • 2
    onions, diced
  • 3
    medium carrots, diced
  • 500
    g
    red lentils
  • 1
    Tbs
    cumin powder
  • 1
    Tbs
    cumin powder
  • 2
    tsp
    coriander powder
  • 1 1/2
    l
    vegetable stock
  • Coriander, finely chopped
  • Plain Yoghurt
  • Baguette
 

Method

2 hours
 
Heat oil and melt butter in a pot.
Brown diced onion and crushed garlic.
Add diced carrots, split red lentils, curry powder, cumin powder, coriander powder and cook for a further 5 minutes on low heat while stirring.
Prepare 1.5 L of vegetable stock and add to the mixture.
Add a further 1/2 L of boiling water and bring to the boil.
Simmer on low heat for 1 1/2 - 2 hours while stirring occasionally.
Garnish with fresh coriander and a dollop of plain yoghurt.
Serve with a baguette.

Fro more of Pistaches et Chocolat's recipes click here.
 

Read more on: pulses  |  soup  |  shallow-fry
 

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