No photos, because I was busy eating the soup, but it was light orange, as you’d expect.
Ok, so I thought I’d mix around Friday soup night and add a new soup to the repertoire. Normally I’m making either potato and leek soup or a red curry pumpkin soup, both of which are fantastic, but having other options are also good. I found this recipe originally on the BBC Good Food website, and while reflecting on the recipe decided that I could definitely make it much more delectable, so here we go.
- 2 tsp cumin seeds
- pinch chilli flakes (or as much as you like)
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, sliced (or crushed or whole it doesn’t matter hugely)
- 3 tomatoes, chopped
- 1/2 tsp chaar masala
- 600g carrots, washed and coarsely grated (no need to peel)
- 140g split red lentils, rinsed
- 1L hot vegetable stock (from a cube is fine)
- 125ml milk (or coconut cream)
- salt and pepper (as necessary to season)
- plain yogurt and naan bread, to serve
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half with a spoon and set aside.
- Add 2 tbsp olive oil to the same pan and add the onion and garlic. Cook over a low heat until soft (5 – 10 minutes).
- Add the tomatoes and chaar masala and cook for 2 minutes.
- Add the coarsely grated carrots, split red lentils, hot vegetable stock and milk to the pan, stir and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Blend the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Notes on this recipe:
- It tasted good, and was nice and thick. The addition of chaar masala and the tomato made it a lot more dahl like, and that is a good thing in my opinion
- I could probably have cooked the onions more when I made this so there was a bit more umami flavour.
- The most time consuming bit of the recipe was grating the carrots. Otherwise it was a pretty simple and quick affair.
- If you don’t want to make chaar masala you can use garam masala instead.