Spicy Carrot And Red Lentil Soup With Walnut Dukkah
1
Overview
Ingredients 27 items
Directions
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.
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