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08 June 2006 @ 06:08 pm
Spicy Carrot and Lentil Soup  
Apologies to those who are over the soup posts, but I'm making a different one each night at the moment to narrow down some favourites, and I keep getting impressed by how good some of these are!

I was really iffy about this one. It has milk in it, which I generally dislike in soups, it smelled weird while I was making it, and there was SO much carrot in it I thought that would completely dominate. But it was a pleasant surprise to find that it is lovely. It tastes a little like a dhal.

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Serves 4

2 teaspoons cumin seeds
pinch dried chilli flakes
2 tablespoons olive oil
600g carrots, washed, peeled and coarsely grated
140g split red lentils
1 litre vegetable or chicken stock
125ml milk

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for about 30 seconds or until they start to jump around the pan and release their aromas (they kind of smell burnt, so don't panic). Scoop out about half the seeds with a spoon and set aside.

Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15-20 minutes until the lentils have swollen and softened.

Allow to cool enough to blend, reheat gently and season to taste. Serve with a small dollop of plain yoghurt and a sprinkling of the reserved toasted spices.
tlq17 on June 8th, 2006 02:15 pm (UTC)
sounds lovely but I'll probably wait until the fall to fix some up. these days I eat mostly sandwiches just to keep the kitchen cool.
cookingwithdee on June 9th, 2006 12:06 am (UTC)
It's Winter here. Perfect soup weather!