Ingredients
Scale
- 200g red lentils
- 1 onion
- 150g carrot
- 2 cloves of garlic
- 1 tbsp cumin seed
- 500ml vegetable stock
- 1 tbsp olive oil
- salt and pepper
- pumpkin seeds
Instructions
- Rinse the red lentils and place in a large saucepan containing cold water.
- Bring the lentils to a rolling boil in a saucepan for 20 minutes. Remove any foam that floats to the top of the water in the saucepan at regular intervals, and drain.
- Peel, slice and dice, the onion, garlic and carrots.
- Heat 1 tablespoon of olive oil in a frying pan on the hob to moderate heat.
- Add the cumin seeds to the frying pan for 20-30 seconds or until they are fragrant.
- Fry the onion and garlic until translucent.
- Add the onion, garlic and cumin seeds to a saucepan.
- Add 500ml of vegetable stock.
- Place the diced carrots in the large saucepan and bring to the boil, simmering for around 20 minutes.
- Add the red lentils and cook for a further 5-10 minutes.
- Blend until smooth.
- Add salt and pepper to taste.
- Garnish with a sprinkling of pumpkin seeds.
- Prep Time: 5
- Cook Time: 35