Double the ingredients if you want to serve this for dinner with delicious fresh bread.
home June 2011
Serves: 4 (as a starter)
Preparation time: 15 minutes
Cooking time: 40 minutes
• 45ml butter
• 1 red onion, chopped
• 2 garlic cloves, bruised
• 5ml finely ground cumin
• 60ml lentils
• 500g carrots, grated
• 1.5 litres vegetable stock
1 Heat the butter in a saucepan and sauté the onions, then add the garlic and cumin and stirfry until the onion is soft and transparent.
2 Add the lentils and carrots and stir through before adding the vegetable stock. Bring to the boil, then simmer covered for about 40 minutes or until the carrots are soft.
3 Remove from the heat and allow to cool slightly before processing to a smooth purée with a hand blender.
4 Slowly reheat the soup, then serve with extra cumin, a spoonful of fresh cream and fresh coriander.
Wine Suggestion An off-dry chenin blanc works well with this flavourful soup, particularly if you add chilli-flavoured croutons!
