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Carrot, coriander en lentil soup
Ingredients :
1 kilo carrots, roughly chopped
2 brown onions, roughly chopped
4 tsp cumin seeds
1-2 tsp chilli flakes
2 tsp ground coriander
1 tsp ground cumin
150g red lentils
1.25 litres vegetable stock
150 ml milk
1 bunch fresh coriander, roughly chopped
2 tbsp rapeseed oil
Natural yogurt to serve
Method :
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min. Scoop half of the seeds out and keep to one side.
Add the rapeseed oil, bring to a medium heat and add the carrot and onion. Cook for 5 mins before adding the ground cumin and coriander. Stir thoroughly and add the stock, lentils and milk. Bring to the boil before turning the heat to low and simmering for 30 mins.
Remove from the heat and blend with a hand blender.
Stir through half of the fresh coriander before spooning into bowls. Season with a spoon of natural yogurt, the remaining coriander and a sprinkling of the reserved cumin seeds and chilli flakes.
Serves : 6
Time :
Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal