Spicy carrot & red lentil soup

Hearty soups are fantastic for winter times.  One pot, healthy, satisfying bowl of soup is the best meal when you come back from a cold weather. Especially this one is good for you – warming due to the spices and really thick and filling thanks to the lentils. It is little bit similar to a world known classic carrot and coriander soup, yet different. Hates gonna hate, as they say. And to all haters – I fart in your general direction.* And this soup helps me to fart. Good health! 

Serves 2-4

about 500g carrots, peeled and coarsely gated

about 150g red lentils

about 1.2l vegetable stock (preferably hot)

1 onion, peeled and finely chopped

1 garlic clove, peeled and finely chopped

2 tbsp sunflower oil

1-2 tbsp tomato pure

¼ tsp of chilli powder

pinch of cinnamon

1 tsp of ground cumin  

2 tsp of cumin seeds

salt

handful of fresh coriander, roughly chopped with the stalks, few leaves to decorate the soup

2-4 tbsp of plain natural yoghurt (I used Greek Total)  

Heat the oil in the large pan, add the onion and fry for few minutes until softened. Add the garlic and fry for about one minute. Then add the spices: ground cumin, cinnamon and chilli, mix well and add the carrots and lentils. Stir, add the stock, some salt, tomato pure, stir again, cover, bring to the boil and simmer for about 15 minutes.

Meanwhile fry the cumin seeds in a pan without oil (dry – roast), until fragrant. Remove from the heat and set aside.

Next add chopped coriander and boil for another 2-3 minutes. Remove from the heat and at this stage you can leave it chunky, or smooth it with blender. I prefer it 50/50, so I whiz the soup for few seconds.

Finish with some plain yoghurt, sprinkled with some roasted cumin seeds and garnished with fresh coriander leaves. It goes well with some naan bread. 

* "Monty Python and the Holy Grail"