Another great thing about this soup is that it is vegan-friendly, dairy-free and gluten-free, which means absolutely everyone can enjoy it!
As for the type of lentils, I would suggest that you choose red lentils as they fall apart easily and will make the soup thick and creamy without any additional thickener. Besides, it will enhance this lovely orange color. But basically, you can use any other lentils as well.
And this is what you'll need:
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1. Finely chop the onion. Finely grate the carrots. Rinse well the lentils using cool water.
2. Put oil into a pot and heat it over medium fire. Add the onions and cook until soft and tender, stirring occasionally. 3. Add lentils and carrots and stir. Add the seasonings, stir and cook for nearly a minute. Then, pour in 1 liter of cold water, stir and bring to a boil. Once it starts boiling, reduce the fire to low and simmer until lentils are done. |
As for the curry powder, the quantity I used gives a discreet curry flavor which is perfectly incorporated with the rest of the ingredients. If you want it to be stronger and prevailing, you can add more to taste.
By the time lentils are done, the grains will fall apart and some of the liquid will vapor, so the soup will become thick. Doctor the flavor with some more salt and other seasonings if needed, then remove from fire.
Serve warm, with some of your favorite toasted bread. Dipping the bread into the warm soup is a special level of enjoyment!
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