SPICED LENTIL SOUP WITH CARROTS

This soup is really healthy and can be eaten as part of a Detox diet. At the same time it is very flavoursome, and the cumin and coriander give it a beautiful Indian spice aroma. The recipe is from 'Carol Vorderman's Detox Recipes' book. I only adjusted it slightly, adding a bit less garlic and replaced the salt with vegetable stock. I also made twice the amount this time to avoid that we have to fight over it on the next day :-)

Recipe Source: 'Carol Vorderman's Detox Recipes'

Makes 6-8 portions

3 small onions, finely diced

3 garlic cloves, peeled and crushed

2 Tbsp extra virgin olive oil

2 tsp ground cumin

2 tsp ground coriander

4 carrots, peeled and cut into thin rounds
300g red lentils

2l vegetable stock

freshly milled black pepper to taste

optional: juice of 1 lemon

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. Sweat the diced onion with a pinch of salt in the olive oil over medium-low heat for app. 10 minutes until soft and translucent, stirring occasionally. Add the garlic, cumin and coriander and cook for 1 minute until fragrant, stirring continuously. Add the carrots, lentils and the hot stock. Bring everything to a 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 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

Makes 6-8 portions

3 small onions, finely diced

3 garlic cloves, peeled and crushed

4 carrots, peeled and cut into thin rounds
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

1) Prepare the Vegetables and heat the vegetable stock: Finely dice the onion. Peel and crush the garlic. Clean the carrots and cut them into thin rounds. Prepare the vegetable stock, if using cubes. 

2) Sweat the onions and garlic: Heat the olive oil in a large saucepan. Sweat the diced onions over medium-low heat for app. 10 minutes until soft and translucent, stirring occasionally. Add the garlic and fry for another minute until fragrant, making sure not to burn it. 

3) Add the garlic and spices: Add the garlic, cumin and coriander and cook for 1 minute, stirring continuously. 

4) Add the carrots, lentils and stock and simmer for 30-35 minutes: 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. 

5) Check for seasoning: Season with black pepper and additional stock cube (or salt) if necessary. Optional: add lemon juice. 

6) Serve: Serve in warmed soup bowls with a slice of lemon on the side.