Ingredients
- 1 onion, finely chopped
- 1 large clove of garlic
- 1 large carrot, finely chopped
- Thumb-sized piece of ginger, peeled and finely chopped
- 1 tablespoon of olive oil
- 1 teaspoon of ground turmeric
- Seeds from 10 cardamom seeds
- 1 teaspoon cumin, seeds or ground
- 100 grams red lentils
- 800 ml vegetable stock
- Zest and juice of 1 lemon
- Handful of parsley, finely chopped
Directions:
Step 1
Put the onion, garlic, carrot and ginger into a saucepan. Drizzle over with oil and cook for a few minutes to soften.
Step 2
Add the turmeric, cardamom and cumin. Stir well to combine and cook gently for a few minutes more until the spices are aromatic.
Step 3
Add the lentils to the pan. Pour over the vegetable stock. Bring to the boil, then reduce to a simmer for 15 minutes until the lentils are soft and swollen but retain a little bite.
Step 4
Using a hand blender, pulse the soup until some is blended completely, leaving some larger vegetable chunks.
Step 5
Zest the lemon straight into the pan. Squeeze the juice over the soup and stir through with a pinch of salt, chili and finely chopped herbs.
Step 6
Ladle into bowls and sprinkle over a little more lemon zest, if you like.
ENJOY!
- 1 onion, finely chopped
- 1 large clove of garlic
- 1 large carrot, finely chopped
- Thumb-sized piece of ginger, peeled and finely chopped
- 1 tablespoon of olive oil
- 1 teaspoon of ground turmeric
- Seeds from 10 cardamom seeds
- 1 teaspoon cumin, seeds or ground
- 100 grams red lentils
- 800 ml vegetable stock
- Zest and juice of 1 lemon
- Handful of parsley, finely chopped
Directions:
Step 1
Put the onion, garlic, carrot and ginger into a saucepan. Drizzle over with oil and cook for a few minutes to soften.
Step 2
Add the turmeric, cardamom and cumin. Stir well to combine and cook gently for a few minutes more until the spices are aromatic.
Step 3
Add the lentils to the pan. Pour over the vegetable stock. Bring to the boil, then reduce to a simmer for 15 minutes until the lentils are soft and swollen but retain a little bite.
Step 4
Using a hand blender, pulse the soup until some is blended completely, leaving some larger vegetable chunks.
Step 5
Zest the lemon straight into the pan. Squeeze the juice over the soup and stir through with a pinch of salt, chili and finely chopped herbs.
Step 6
Ladle into bowls and sprinkle over a little more lemon zest, if you like.
ENJOY!
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