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Sunday, January 29, 2012

Carrot and Lentil Soup

On my way back from aerials with a tiny bit of a hangover, on a beautiful night for biking, I was turning over what I wanted to eat: I had a yen for soup.  Spicy Asian-flavoured soup.  Vietnamese?  Tom Yum?  Some kind of dhal?  But I didn't feel like going out for dinner...  I enjoyed the mixture of carrots and red lentils in the haggis yesterday, and this is what I came up with when I got home:

1 tbsp olive oil
1 tsp sesame oil
1 onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
~1 in chunk ginger, peeled and finely chopped
1 tsp cumin seeds
1 tsp chili flakes
1 tsp red pepper flakes
5 medium carrots, peeled and grated
~ 2/3 cup red lentils
2 cups veg stock
1 tbsp soy sauce
1 tsp maple syrup
1 tbsp rose harissa
1 tbsp lime juice
2 tbsp coriander, chopped
salt+pepper

Heat the oils in a medium saucepan.  Add the onion, garlic and ginger, cover and sweat until well softened.  Add the cumin seeds, chili and red pepper flakes, and cook and stir for a few minutes.  Add the grated carrot and red lentils, and stir and cook for a few more minutes.  Add the veg stock, cover and simmer for ~15 min until the lentils and carrots are cooked.  Add the soy sauce, maple syrup, rose harissa and lime juice, taste and season with salt and pepper.  Add chopped coriander to serve.


Mmmm, exactly what I wanted.  Warming, slightly spicy, full of earthy taste.  Seb loved it too, and it went very well with thinly sliced vollkornbrot from Clear Flour.
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