roast carrot + red lentil {soup}
Prep
Cook
Total
Yield 6 -8
I use a mixture of cayenne pepper and garam masala because I like the contrast of slightly spicey and the cinamony sweetness of garam masala, but you can substitute other Indian spices if you prefer, or leave them out entirely.
Ingredients
- 1.5 kilos / 3 pounds carrots
- 3 red onions
- 1 bunch fresh thyme (about 3 tablespoons leaves)
- 2 cups red lentils
- 4 tablespoons olive oil
- salt, pepper
- 2- 3 tablespoons garam masala
- 1/2 to 1 tsp cayenne pepper
- parsley, chopped
- orange zest from 1 orange, chopped
- yoghurt
Instructions
- Preheat oven to 180C/ 350F
- Peel the carrots and cut them into 1/2 inch rounds. Peel and cut the onions into eights. Place in a bowl, and toss with olive oil, salt and pepper. and thyme.
- Cover two baking sheets with parchment, and divide the carrots and onions between the two sheets, so that they are evenly distributed in one layer.
- Place in oven, and roast until nicely browned and tender. This will take about 45 minutes to an hour. Halfway through, switch the pans, so that the bottom one is on top, and the top on the bottom.
- Place the roasted vegetables in a large pot. Add the lentils and fill the pot with water so that it comes up about an inch above the mixture. Bring to a simmer and let cook for about 45 minutes. The lentils will disintegrate and the carrots should be very tender.
- Taste and adjust for salt, and add the cayenne pepper and garum masala. Let cook for another ten minutes, then roughly puree with a hand held mixer.
- Ladle into bowls, and top with a swirl of yoghurt, parsley and chopped orange zest.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2015/01/roast-carrot-and-red-lentil-soup/