Time 1 hour
Source: Adapted from Good Food, combined with Serious Eats guide to all vegetable soups
See the guide above with how to adapt this. See Good Food link for the simpler version. This doubled up recipe needs a 5 litre Peter or equivelent.
- Allium mix (e.g. 2 cloves garlic, 1-2 onions, leek)
- 4 tsp cumin seeds
- 2 tsp coriander seeds
- 1.2 kg carrots (sub in parsnip up to half)
- 280g split red lentils
- 2 litres chicken/vegetable stock
- 250ml milk
- olive oil, butter
- lemon juice/parsley/pine nuts to serve
- Chop aliums, soften in butter and olive oil in the casserole
- Wash/peel carrots, grate or chop (magimix grater perfect)
- Boil the kettle
- Grind the spices, add to the pot and fry everything for 2 minutes
- Add lentils, carrot, milk, stock
- Simmer for 15 minutes, until lentils are soft
- Blend the soup
- Season to taste
- Add lemon juice, parsley, toasted pine nuts to serve
