Monday, June 21, 2010

Lunch Box Chronicles: Day Sixty-Three (Red Lentil and Carrot Soup)

This little recipe is from my archives, because it was much too hot today to make soup.  I'm a little short on words as I am soooo tired.....This is a good recipe, though, so please enjoy!

2 cups red lentils
8 cups water
3-4 cloves of garlic (crush with mortal and pestle with a little salt).
1 teaspoon coriander
1-2 teaspoons sea salt
4Tablespoon EVOO
Cumin and crushed red pepper to taste
2TBL VITA spelt flour
4-5 carrots boiled until soft and then blended in a food processor

Clean lentils by rinsing to make sure to remove any stones.  Add to water and boil over low heat until cream.  Stirring occasionally so it does not burn.  Make a paste of the garlic, salt and coriander and saute in oil until golden brown.  Add to lentil mixture.  Add cooked and blended carrots.  Simmer for 1 hour, watching so not to burn.  You can thicken the soup with a little spelt flour and water paste.  Keep simmering until blended.  Serve with cumin and pepper to taste.   We had this with a mixed green salad and homemade balsamic and EVOO dressing. See Lunch Box Chronicle Day 51 for Balsamic EVOO dressing recipe

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