An easy, low cost and delicious soup from Claire Thomson’s ” Home Cookery Year”.
Ingredients
- 500 g carrots peeled and roughly chopped
- 1 onion peeled and finely sliced
- 2 tbsps olive oil plus more to serve
- a big pinch sea salt plus more to season
- 1 tsp cumin seeds toasted and ground
- 1 tsp coriander seeds toasted and ground
- 250 g split red lentils
- freshly ground black pepper
- 4 tbsps Zaatar to serve
Servings:
Instructions
- Put the carrots and onion into a roasting tin. Add the olive oil and a big pinch of salt, and season with a good grinding of black pepper. Add the ground spices, mixing well to coat.
- Cover the roasting tin tightly with foil and roast the carrots and onions for about 35 minutes until tender.
- Meanwhile, rinse the lentils well in cold running water and put in a saucepan with a litre of water. Place over a moderate heat and bring to a boil. Skim off any froth that rises to the surface then reduce the heat and simmer for 15-20 minutes until cooked and very soft.
- Blend the lentils until smooth, then add the roasted vegetables and process until your preferred texture. Check the seasoning and add more water if you want a looser soup.
- To serve, slick each bowl of soup with a little more olive oil and sprinkle over the zaatar.
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