BY ZAAHEDA MUHAMMED AUTHOR OF HALF PAST ATE, SAVOURY JOURNEY & STEPPING STONES..
3 tablespoon olive oil or ghee
1 medium white onion, peeled and diced
2 medium carrots, diced
5 cloves garlic, peeled and minced
1 ½ cups red lentils
2 teaspoons ground cumin
1 teaspoon ground coriander
few sprigs of saffron
¼ teaspoon cayenne pepper
zest and juice of 1 small lemon
sea salt and freshly ground black pepper
2 cups bone broth
Heat oil in a large pot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
Stir in the lentils and spices and add 2 cups water. Continue cooking until the soup reaches a simmer. Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender. Add bone broth or water to thin the soup if too thick
Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.
Red lentils cook much more quickly than brown or green lentils and lose their shape more readily. That makes these lentils perfect for this dip—once cooked they’re already halfway to being a puree. Carrot and an apple lend a slightly sweet note, enhancing the flavours of the curry spices. If you don’t have carrot, you could use tomato-vegetable juice or broth.