It’s been a while since my last entry. Unfortunately I was so busy last week that I either forgot to put the blog photos online or started a new blog entry without ever finishing it, or did not have a computer with me when I actually got some time to write. And now there is a line of blog posts that want to be published. One by one…. I can assure you though that there is going to be lots to read in the next few weeks.
I went to my little 200 inhabitants home village this weekend. I saw my family and went for the most beautiful run in the countryside. For some reason ( I guess its the climate change reason), spring has suddenly decided to appear and surprise us with amazing 22 degrees Celcius. A bit crazy though if you think about the fact that it had about 20 degrees less 2 weeks ago.
Coming home from my little trip last night I knew I wanted some comfort food. Comfort food to me probably does not mean the same to you, but surely has to do with something warm that includes lots of spices, herbs and flavour. To me, the perfect comfort food is a bowl of Indian Dal. Of course, I changed the orignial recipe to make my own creative recipe out of it. It takes about 15-20 minutes to make and there wasn’t once I did not wish to bathe in that soup. Now I want to share it with you, for nights when you need something you KNOW will taste great and will always hit the spot, no matter what mood you are in.
Spiced Carrot and Lentil Soup
Ingredients (serves 4 or less- depending on hunger and portion size)
- 1 cup of dried red lentils, rinsed
- 1 T coconut oil
- 4 big carrots
- 4 garlic cloves
- 1 medium onion
- 1 thumb-big piece fresh ginger (grated)
- 1 T tomato paste
- 1 tsp garam masala
- 1 tsp cumin (ground)
- 1 tsp coriander (ground)
- 1 pinch of chili
- 2 cups of vegetable stock
to serve/ garnish
- soy yoghurt
- 3 Tbsp pistachios, chopped
- fresh coriander (or parsley)
- zest of 1 lemon
Prepare veggies. Chop carrots into little cubes, cut onions and garlic. Heat a pot over high heat on the stove. Melt the coconut oil and add all the spices. Let sizzle for 30 seconds to get full flavour of the spices. Add onions, garlic and grated ginger root. Turn heat to medium and let cook for another minute or two. Now add the rinsed lentils and tomato paste. Stir well. Add a cup of veggie stock and cover the pot. After 5 minutes, stir well and add carrots. Let simmer but keep an eye on it. Whenever the lentils have soaked up more water, just keep adding more veggie stock until you have used up your 2 cups. You can of course add more until you reach the desired consistency.Let simmer for another 15-20 minutes. Let cool for a couple of minutes and blend half of the soup. Add salt and pepper to taste. Serve with a dollop of yoghurt, chopped pistachios, lemon zest and fresh coriander (and maybe little goat’s cheese bruschettas).
What is your ultimate comfort food? Do you have a soup recipe you can always rely on?