Serves 4 to 6!
Prep Time: 20’
Cooking Time: 75’
What you need:
- 2 Cups Green Lentils, washed and drained
- 3 Medium Carrots, peeled and diced
- 1/3 Cup Fresh Ginger, peeled and diced
- 1 Large Onion, chopped
- 3 Garlic cloves, thinly sliced
- 4 Tbsp Vegetable Oil
- 2 Tbsp Cumin Powder
- 1 Tbsp Turmeric Powder
- 1 Tbsp Ginger Powder
- ½ Tbsp Cinnamon Powder
- ½ Tbsp Ground Black Pepper
- ½ Tbsp Ground White Pepper
- 6 cups of Stock
- Salt to taste
I said this before and I say it again: Nothing beats Soup on a cold day!
I love lentils – you must have noticed that already – and I use them in soups, salads, stews, anywhere I can!
This soup is another proof lentils can be so versatile and tasty!
Once you got all your ingredients ready, fry the onions in the oil until soft and brown, add the diced carrots, the garlic and ginger and stir.
Drain the lentils and add them to your pot, keep them frying together for a few minutes, blends flavors together.
Add all your spices then add the stock. When it starts boiling, cover, lower the heat and simmer for 1 hour and 15 minutes, stirring occasionally.
From this point on, start tasting the lentils, they should have softened, if you like them to crunch a bit, you can take them off the heat, or leave them longer.
Serve with some baguette bread slices, YUM!
Wait to completely cool before freezing.