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red lentil & carrot soup #recipeforRuchita August 2016

12/8/2016

 
Picture
When you first see the title of this month's recipe it might seem pretty inauspicious but if you try it I think you'll be surprised.

​This recipe is in one of the magazines I subscribe to & of course I've tweaked it.
I have removed the cinnamon (not only because Ruchita doesn't like cinnamon !) & substantially reduced the amount of paprika.
​

I find the earthy taste of paprika can completely dominate the more subtle & sweeter turmeric & I also find it competes in some weird way with cumin which, to me, makes the whole thing smell kinda rough & ugly soooooo I've cut the paprika down to 1/4 tsp & altho it's still quite dominant the day you make the soup, by day 2 it's mellow, blended & beautiful . . . that's if there's any left.  
Red Lentil & Carrot Soup
Ingredients

2 tablespoons olive oil
1 onion, thinly sliced
500 grams carrots, grated
2 cloves garlic, crushed
1/4 teaspoon smoked paprika
1 teaspoon each ground turmeric and cumin
¼ teaspoon chilli flakes
1 tablespoon soy sauce
½ cup red lentils
1 x 400g can diced tomatoes
4 cups vegetable stock or water
1 tablespoon lemon juice

Method


In a large saucepan heat the oil over medium/low heat & add the onion, carrots & garlic with a good pinch of salt.
Put the lid on & cook until soft. 

Stir in all the spices, the soy sauce & the lentils and cook for 1 minute.
Add the tomatoes & the stock & bring to the boil.
Reduce the heat and simmer for approx 20 minutes until everything is tender.


You can add any of the following to your bowl of soup & it will taste divine.
Falafel, paneer, feta, yoghurt, herbs (parsley or coriander especially) or cooked chickpeas.
​We've even eaten it with left over cooked chicken.

A very easy recipe which tastes superb.
Enjoy your dinner xxx
 
ingredients photographed
ingredients drawn
method drawn

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    About
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    Hi, I'm Sally
    I'm a fibre artist who loves botanicals - especially NZ native plants
    you can find me on 
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