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 India - Carrot Lentil Soup
adapted from The Bold Vegetarian by Bharti Kirchner
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Description
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Ingredients
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- 3 Large Carrot -- Chopped
- 1 Small Sweet Potato -- Cubed
- 1 Small Onion -- Chopped
- 3 Cloves Garlic -- Chopped
- 3 Cups Chicken Stock
- 1/2 Cup Red Lentils
- 1 1/2 Cups Water
- 1/2 Teaspoon Turmeric
- 2 Medium Jalapeno -- Chopped
- Salt And Pepper -- To Taste
- Red Pepper -- To Taste
- 1 Tablespoon Basil
- 1 Tablespoon Canola Oil
- 1/2 Teaspoon Black Mustard Seeds
- 1/4 Teaspoon Kalonji Seeds -- Optional
- 1 Clove Garlic -- Chopped
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Directions
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Combine carrots, sweet potato, onion, garlic, and stock to a boil. Simmer for 20 minutes. Puree in batches if desired. In separate pan, bring lentils and water to a boil. Add turmeric and jalapenos and simmer for 15 minutes. Combine the two pots. Season with salt and red pepper. Simmer for 1 minute. Add basil and keep warm. Heat oil in small frying pan, add mustard seeds. As soon as the seeds start to pop, add Kalonji, saute for 1 minute. Add garilc and saute 1 minute. Add to the soup pot. Stir and serve.
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Serves
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4
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Time to Make
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0:00
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