Spicy Dhal et Carrot Soup recipe
information
This delicious, warming and nutritious soup includes a selection of spices to give it a 'kick'. It is simple to make and extremely good to eat.
ingredients
125 g (4 1/2 oz) split red lentils
1.2 litres (2 pints) 5 cups vegetable stock
350 g (12 oz) carrots, peeled and sliced
2 onions, peeled and chopped
1 x 250 g (9 oz) can chopped tomatoes
2 garlic cloves, peeled and chopped
2 tbsp vegetable ghee or oil
1 tsp ground cumin
1 tsp ground coriander
1 fresh green chilli, seeded and chopped, or use 1 tsp minced chilli (from ajar)
1/2 tsp ground turmeric
15 ml (1 tbsp) lemon juice
salt
300 ml (1/2 pint) 1 1/4 cups skimmed milk
30 ml (2 tbsp) chopped fresh coriander (cilantro)
yogurt, to serve
1.2 litres (2 pints) 5 cups vegetable stock
350 g (12 oz) carrots, peeled and sliced
2 onions, peeled and chopped
1 x 250 g (9 oz) can chopped tomatoes
2 garlic cloves, peeled and chopped
2 tbsp vegetable ghee or oil
1 tsp ground cumin
1 tsp ground coriander
1 fresh green chilli, seeded and chopped, or use 1 tsp minced chilli (from ajar)
1/2 tsp ground turmeric
15 ml (1 tbsp) lemon juice
salt
300 ml (1/2 pint) 1 1/4 cups skimmed milk
30 ml (2 tbsp) chopped fresh coriander (cilantro)
yogurt, to serve
method
1. Place the lentils in a sieve and wash well under cold running water. Drain and place in a large saucepan with 850 ml (1 1/2 pints) 3 1/2 cups of the vegetable stock, the carrots, onions, tomatoes and garlic. Bring the mixture to the boil, reduce the heat, cover and simmer for 30 minutes.
2. Meanwhile, heat the ghee or oil in a small pan, add the cumin, coriander, chilli and turmeric and fry gently for 1 minute.
3. Remove from the heat and stir in the lemon juice and salt to taste.
4. Puree the soup in batches in a blender or food processor. Return the
soup to the saucepan, add the spice mixture and the remaining 300 ml (1/2 pint) 1 1/4 cups stock or water and simmer for 10 minutes.
5. Add the milk to the soup and adjust the seasoning according to taste.
6. Stir in the chopped coriander (cilantro) and reheat gently. Serve hot, with a swirl of yogurt.
2. Meanwhile, heat the ghee or oil in a small pan, add the cumin, coriander, chilli and turmeric and fry gently for 1 minute.
3. Remove from the heat and stir in the lemon juice and salt to taste.
4. Puree the soup in batches in a blender or food processor. Return the
soup to the saucepan, add the spice mixture and the remaining 300 ml (1/2 pint) 1 1/4 cups stock or water and simmer for 10 minutes.
5. Add the milk to the soup and adjust the seasoning according to taste.
6. Stir in the chopped coriander (cilantro) and reheat gently. Serve hot, with a swirl of yogurt.
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