Warming red lentil and carrot soup

Ingredients:

• 1 T olive oil
• 1 t fresh grated ginger
• 1 garlic clove, chopped
• 1/2 t whole coriander seeds
• 1 t cumin
• 1/2 t black mustard seeds
• 1 t tumeric
• 1/2 t cinnamon
• 1/4 t cayenne
• 1/2 c dried red lentils
• 1/4 c arborio or other short grain rice
• 700 grams carrots, chopped (I don’t bother peeling them but you can if you really want to)
• 6 cups stock or water
• Salt and pepper to taste
• Fresh coriander to serve

Method:

In a large pot, heat the oil. Add the ginger, garlic and all the spices. Keep stirring to prevent anything burning.

Once the coriander and mustard seeds start to pop (2-3 minutes), add the lentils, rice and carrots. Stir to coat in the spices. Add the stock or water, bring to the boil and then simmer for 20 minutes.

Use an stick blender or transfer to a food processor to mix into soup. Salt and pepper to taste as you like. Serve with fresh coriander on top.

About this recipe…

Oooh who can feel Autumn creeping in? Not you people in the Northern Hemisphere I suppose, but here in my little corner of the world, I’m noticing a definite darkening in the mornings and a chill on the air. What better way to welcome in Autumn than some hearty, nourishing soup. I adapted this recipe from one I found on the website of My Darling Lemon Thyme, and in turn it comes from a recipe of Suzanne Husseini.

The best thing about this soup, in my humble opinion, is the quarter cup of rice – it may seem weird, but trust me, it adds a real creaminess and makes the soup more substantial and filling.

I hope this warms your tummy in these Autumn days.