Sally Lunn’s carrot, lentil and cumin soup
- 2 tbsp olive oil
- 1 kg carrots peeled and chopped
- 3 stalks celery large, chopped
- 1 onion chopped
- 2 leeks white and light green only, chopped
- 1/3 lemon chopped (both peel and segments)
- 6 cloves garlic chopped
- 1 tbsp cumin ground, more to taste
- 1 tsp cardamom ground, more to taste
- 2 tsp garam masala more to taste
- 1/2 tsp smoked paprika more to taste
- 1/4 tsp cayenne pepper more to taste
- 300 g lentils red
- 2 l vegetable broth
- Salt & pepper
In a medium, heavy-bottomed pot, heat the olive oil over medium-high heat.
Stir in the carrots, celery, onion, leeks, lemon and garlic, along with the cumin, cardamom, garam masala, smoked paprika and cayenne pepper. Cook, stirring frequently, until the vegetables are softened and the spices are aromatic, 6 to 8 minutes.
Stir in the lentils and broth, and bring to a boil over high heat. Reduce the heat to a gentle simmer, loosely cover and cook until the vegetables and lentils are tender, about 20 minutes.
Remove the pot from the heat and season with 2 tsp of salt and 1sp of pepper. Purée the soup using a hand blender. Check the soup for consistency, adding additional liquid, if desired to thin. Taste and adjust the spices and seasonings if desired.
Recipe found on https://www.latimes.com/recipe/sally-lunns-carrot-lentil-and-cumin-soup by Noelle Carters | MAY 23, 2014
Photography by Kirk McKoy / Los Angeles Times
Recipe referring to Sally Lunn’s Historic Eating House & Museum in Bath, UK