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.
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
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