I may have come down a bit harshly on the lowly red lentil in last night’s post so I thought I’d give an example of a recipe that works well with red lentils. Red lentils are the secret ingredient in this carrot soup making it thick and creamy enough to banish the chill from our bones.
It has been snowing since last night and I’m hoping the smell of dinner cooking will make up for the fact that I have refused go back out to shovel the driveway for a second time today. I summoned all my will to force my aching body to clear the last of the snow this morning. When I went to leave the house but saw the snowplow had deposited a new, rock-hard pile at the end of my no-longer clear driveway, I drove right over it!
This soup will melt any hard feelings. The carrots are sweet and the cumin and curry gives it a bit of a kick without overwhelming the kids. The grown-ups’ soup is garnished with red pepper flakes.
Carrot soup with red lentils
- 1 cup red lentils, rinsed in cold water
- 2 tsp cumin seeds
- 1 tsp curry powder
- 2 Tbsp olive oil
- 3 cups grated carrots
- 6 cups vegetable broth
- salt to taste
Heat a large pot over medium heat and toast the spices until they’re fragrant (it takes about a minute). Add the remaining ingredients (except the salt) and bring to a boil. Simmer, covered, for 20 minutes. Season with salt according to taste.
FYI – my daughter came in the door singing, “I hope Mommy shovelled the driveway, I hope Mommy shovelled the driveway!” So, I guess the subject came up on the car ride home – but all was forgiven thanks to this yummy soup.
I served it with homemade bread – the dough was ready in the fridge, I just had to preheat the oven and bake it while I made the rest of dinner. We had the rest of the lentils I had cooked for last night’s dinner with basmati rice cooked in cumin, cinnamon, cardamom, cloves, turmeric and garam masala.
My son asked me to make this dinner every night. If I had to, I could live on this too! But they’ll have to be happy with having the leftovers for lunch tomorrow.