Easy and conforting, a smooth soup or a complete meal as red lentils are super healthy and rich in protein, aka perfect for chilly days. Sauté onion in olive oil, add all the ingredients and cook in water, then mix. Separately cook carrots for topping.
1teaspoonspicesColombo, turmeric, curry, cumin… or 2 if you like spicy food
1brothMaggi cube broth or any chicken or vegetable broth you are used to
salt
Pepperfreshly ground
1tablespoonolive oil
Topping
2carrots
Sesame seeds
Instructions
Heat olive oil in a large pot / saucepan. Chop onion. Sauté onion for about 5 minutes until golden, stirring occasionnaly.
Meanwhile, wash, peel and slice carrots.
Add carrots, red lentils and 800 ml to 1 liter of water to the fried onions. Season with broth, salt and spices. Bring to simmer, then partially cover and lower a bit the heat. Cook for about 20 minutes until carrots are soft.
Meanwhile, prepare topping to neatly decorate the soup. Peel the last two carrots and cut small strips. I use a peeler. Blanch them briefly in boiling water (I prefer steam, up to you).
Mix the soup (see tips above before the recipe). Adjust seasoning if necessary (spices, salt, pepper).
Serve in individual bowls with carrot strips neatly presented (here just rolled) and sesame seeds (or the topping of your choice).