I usually open kitchen cupboards to see what I have to get inspired on what to cook. I prefer this method, as I know I am consuming already bought goods and it makes me happy to see empty spaces in the cupboard or the fridge.
So I found lots of carrots. I decided to do something with them. The night before I used them to cook Tishreeb (see recipe on blog) and was not sure in what dish to cook them today. Then I remembered this recipe I cooked a long time ago; carrots and lentil soup. I always have lentils and spices so I thought this would be perfect. Especially since I am fasting for Ramadan and we always break our fast with soup.
I was surprised at how simple this soup is to make and thought I must blog it. It taste delicious too and is full of goodness lots of iron from the lentils.
NOTE: I am using french green lentils because I like the colour and rich flavour it has. You can use any verity of lentil you prefer…
2 table spoons of olive oil
1 1/2 teaspoons of cumin
1/2 teaspoon of cayenne pepper – you can use chilly flakes, or any other hot pepper spice
1 cube of vegetable stock
2 large carrots
1 small potato
1 small bowl of lentils
Step 1- Cut the carrots and potato into small pieces and place in a slightly oiled pan of olive oil. Let them fry till colour is golden then add the washed lentils and stire for a while.
Step 2- Add the stock cube, spices and seasoning. Mix well then add water and boil. You may need to keep adding water while cooking the soup to get the right thick consistency.
Step 3- Once you see the lentils have cooked and swollen, use a soup blender and whizz the soup to your desired constancy.
Serve with cold natural yogurt or bread