- 250g organic red lentils
- 2 medium onions
- 3 or 4 medium carrots
- 1 small cauliflower
- 1 tsp cumin seeds
- 2 large cloves of garlic crushed
- 1 tsp minced fresh ginger
- 1 bay leaf
- 1 litre water or vegetable stock
- 1 tblsp chopped flat leaf parsley or coriander
- extra virgin olive oil
- sea salt and freshly ground black pepper
1. Finely chop the onion, wash, peel and slice the carrots, wash the cauliflower and cut into florets.
2. Heat a tablespoon of extra virgin olive oil in a large pan and measure out the cumin seeds.
3. Tip the seeds into the oil and fry gently for a couple of minutes over a medium light, this helps to release their earthy flavour.
4. Add the onion to the pan and continue to fry gently for another five minutes until the onion is translucent.
5. Add the crushed garlic and minced ginger and stir in.
6. Rinse the red lentils in cold water. Add the carrots, cauliflower, bay leaf and red lentils to the pan.
7. Pour on the water or stock, adding a little more water if necessary, until it covers the vegetables.
8. Bring to the boil and cook for about 30 minutes until the lentils and vegetables are soft, you may need to add a little more water if it boils down too much.
9. Chop the parsley or coriander.
10. Remove the bay leaf, add the parsley or coriander, salt and freshly ground black pepper to taste.
11. Finally, blend the soup in a blender or use a hand blender. Serve hot.
- 1 kg yellow onions (about 6) plus another 2 for garnishing
- 3 medium carrots
- 2 sticks celery
- 2 large cloves garlic crushed
- 1¼ litres filtered water
- 3 tblsps extra virgin olive oil, butter or coconut oil
- 1 bay leaf
- 1 rounded tsp dried thyme
- 2 tblsps freshly chopped parsley
- 2 sprigs rosemary
- sea salt & freshly ground black pepper
- freshly chopped parsley to garnish
1. Thinly slice the onions.
2. Heat a couple of tablespoons of extra virgin olive oil, butter or coconut oil in a large saucepan and sauté the onions over a medium to high heat, stirring regularly until they turn golden brown, taking care not to burn them.
3. Add the crushed garlic when the onions are turning brown and stir.
4. Pour in the filtered water and add the bay leaf, thyme, rosemary and parsley when the onions have browned.
5. Peel and chop each carrot into large chunks and add to the pan.
6. Wash and chop the celery sticks into chunks and add to the pan.
7. Season with sea salt and freshly ground black pepper.
8. Bring to the boil and simmer for about 30 to 40 minutes until the carrots are soft.
9. Meanwhile, slice the extra 2 onions, heat a tablespoon of extra virgin olive oil, butter or coconut oil in a large saucepan and sauté the onions over a medium to high heat, stirring regularly until they are golden brown, taking care not to burn them, these will garnish the soup.
10. Strain the soup and add the carrots and celery to the liquid, leave the onions on one side to add back into the soup. Remove the rosemary stalks.
11. Using a hand blender, blend the carrots, celery and the liquid, this thickens the soup a little adding additional water if you wish.
12. Stir the onions back into the soup.
13. Serve into dishes.
14. Garnish with the extra caramelised onions and chopped parsley.