CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Spicy Carrot And Red Lentil Soup With Walnut Dukkah

1

  • Overview
  • Ingredients
    27 items
  • Directions

Spice up your mealtime with this flavorful Spicy Carrot and Red Lentil Soup, topped with crunchy Walnut Dukkah for an extra kick. Creamy and aromatic, this soup is perfect for cozy evenings or a hearty lunch.

(Serves 6)

  • 30ml olive oil
  • 1 onion
  • 1 celery stalk
  • 4 carrots
  • 1 potato
  • 5ml cumin seeds
  • 5ml ground coriander
  • 2ml chili flakes
  • 2 garlic cloves
  • 10ml fresh ginger
  • 1.5L chicken stock or vegetable stock
  • 150ml red lentils
  • 40ml honey
  • 100ml coriander
  • 125ml cream or coconut cream
  • Flaky sea salt

Dukkah

  • 250ml walnuts
  • 100ml pumpkin seeds
  • 10ml cumin seeds
  • 10ml coriander seeds
  • 5ml fennel seeds
  • 5ml black pepper
  • 2ml chili flakes
  • 5ml flaky sea salt
  • 100ml toasted sesame seeds
  • 60ml black sesame seeds
  • 10ml castor sugar

  • Heat the oil in a large saucepan over medium-low heat. Add the onion, celery and carrots. Cover and cook for 10 minutes. Stir in the potatoes, spices, garlic, ginger and stock. Season with salt and pepper, then bring to a boil. Reduce heat and simmer for 10 minutes.
  • Add the lentils and 2 tablespoons of honey. Simmer for an additional 25 minutes.
  • Add the fresh coriander and puree with a stick blender or in a food processor until smooth. Stir in the coconut or regular cream. For a thinner consistency, gradually add stock or water as needed.

TO SERVE:

  • Ladle the soup into bowls and garnish with a swirl of coconut or regular cream and a sprinkling of the dukkah.

METHOD  DUKKAH

  • Preheat the oven to 180°C.
  • Spread the nuts and pumpkin seeds on a tray and roast for a few minutes.
  • Dry fry the cumin, coriander, fennel and pepper until fragrant.
  • Grind the nuts, seeds and spices in a food processor until chunky. Add the sesame seeds and sugar.