21 March 2012

SPICED LENTIL SOUP WITH CARROTS

SPICED LENTIL SOUP WITH CARROTS

This soup is not only healthy and can be eaten as part of a Detox diet, but it is at the same time very flavoursome, and the cumin and coriander give it a beautiful Indian spice aroma. It is a recipe out of 'Carol Vorderman's Detox Recipes' book. I only adjusted it slightly adding a bit less garlic and replaced the salt with a stock cube. I also made twice the amount this time, as last time we were fighting over the left-overs on the next day :-)


(Rezept auf Deutsch: 'Linsensuppe mit Kümmel, Koriander und Karotten')

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Makes 6-8 portions
3 small onions, finely diced
4 carrots, peeled and cut into thin rounds
3 garlic cloves, peeled and crushed
2 Tbsp extra virgin olive oil
2 tsp ground cumin
2 tsp ground coriander
300g red lentils
2l vegetable stock
freshly milled black pepper to taste
juice of 1 lemon
(the original recipe asks for salt to taste, I used more chicken stock cube instead)

SPICED LENTIL SOUP WITH CARROTS

Finely dice the onion. Clean the carrots and cut them into thin rounds. Peel and crush the garlic. Heat the olive oil in a large saucepan. Fry the diced onion over medium heat for app. 5 minutes until soft, stirring occasionally. Add the garlic, cumin and coriander and cook for 1 minute, stirring continuously. Add the carrots, lentils and stock. Bring to the boil, skimming off any scum that appears on the surface. Reduce the heat and simmer for app. 30-35 minutes until the lentils are mushy, giving the soup a nice, thick consistency. Season with black pepper and additional stock cube (or salt) if necessary. The recipe says
to add lemon juice before serving. I did it for the first time, but find it takes away the sweet lentil taste; it definitely adds another dimension though, so it's a matter of taste. If not sure, add lemon wedges to each serving to give a choice. 

Carol Vorderman says in her book that lentils contain protein and complex carbohydrates, soluble fibre, iron and B-Vitamins. The carrots are rich in beta-carotene that helps to protect from cancer and also benefits the skin... so all the more reason to make this delicious soup...

SPICED LENTIL SOUP WITH CARROTS


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SPICED LENTIL SOUP WITH CARROTS




SPICED LENTIL SOUP WITH CARROTSSPICED LENTIL SOUP WITH CARROTSSPICED LENTIL SOUP WITH CARROTS


Makes 6-8 portions

3 small onions, finely diced

4 carrots, peeled and cut into thin rounds
3 garlic cloves, peeled and crushed
2 Tbsp extra virgin olive oil
2 tsp ground cumin
2 tsp ground coriander
300g red lentils
2l vegetable stock
freshly milled black pepper to taste
optional: juice of 1 lemon
salt or more chicken stock cube to taste

Finely dice the onion. Clean the carrots and cut them into thin rounds. Peel and crush the garlic. Heat the olive oil in a large saucepan. Fry the diced onion over medium heat for app. 5 minutes until soft, stirring occasionally. Add the garlic, cumin and coriander and cook for 1 minute, stirring continuously. Add the carrots, lentils and stock. Bring to the boil, skimming off any scum that appears on the surface. Reduce the heat and simmer for app. 30-35 minutes until the lentils are mushy. Season with black pepper and additional stock cube (or salt) if necessary. Optional: add lemon juice. 
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1 comment:

  1. Very nice pictures and description can't wait to taste it

    ReplyDelete