World Cuisine

Carrot, Coriander and Lentil Soup

cook 30 mins
  • 2 tablespoons ghee or argan oil
  • 1 onion, finely chopped
  • 25 g (1 oz) root ginger, chopped
  • 2–3 garlic cloves, finely chopped
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon sugar
  • 4 carrots, peeled and diced
  • 150 g (5 oz) brown lentils, rinsed
  • 1–2 teaspoons ras el hanout
  • 400 g (13 oz) can chopped tomatoes, drained of juice
  • 1.2 litres (2 pints) hot chicken stock
  • bunch of coriander, finely chopped
  • salt and pepper
  • 3–4 tablespoons natural yogurt
  • crusty bread
  • Heat the ghee or oil in a heavy-based saucepan, stir in the onion, ginger, garlic, seeds and sugar and cook for 2–3 minutes. Add the carrots and cook for 2 minutes, stirring to coat well. Stir in the lentils, ras el hanout, tomatoes and stock and bring to the boil, then reduce the heat and cook gently for 20 minutes.
  • Season, stir in most of the chopped coriander and cook for a further 5 minutes until the carrots and lentils are tender. Swirl a little of the yogurt into the soup, then serve garnished with the remaining coriander, with dollops of yogurt and crusty bread.
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