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India   -   Carrot Lentil Soup   adapted from The Bold Vegetarian by Bharti Kirchner

Description
Ingredients
  • 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
Directions 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.
Serves 4
Time to Make 0:00



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