I couldn’t take part in Friend Makin Monday today as the topic was Thanksgiving. Being an English lass living in Blighty this is something I have little or no knowledge of! All was not lost though as instead I thought I’d try a new recipe and here it is, Spiced Carrot and Lentil Soup…..
2 tsp cumin seeds
A pinch of dried chilli flakes
2 tbsp of olive oil
600g of carrots (washed and coarsely grated)
5 oz of split red lentils
1 litre of hot vegetable stock
125ml / 4fl oz milk
Heat a large saucepan , then dry fry the cumin and chilli flakes and for 1 minute, or until they start to release their aromas. Scoop out about half and set aside for later (I scooped about a quarter as it’s for decoration and I was freezing the majority of the soup).
Add the oil, carrots, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 minutes until the lentils have swollen and softened.
Blend the soup until smooth. Season and sprinkle the reserved toasted spices on top. Serve with wholemeal rolls or warm Naan breads.
This was, quite simply delicious and I’m so glad I had extra to freeze … enjoy 🙂