Spicy Carrot and Lentil Soup
by Karimah bint Dawoud, muslim chaplain and well being writer
This fragrant and nutritious carrot and lentil soup will brighten up any cloudy day. Its comfort food that brings a bit of sunshine to the heart and only takes minutes to make. It’s full of iron and fibre, great for giving you an energy boost before venturing out to face the elements.
Seasoned with roasted cumin seeds and chili and dressed with yogurt and fresh parsley, this soup will soon replaced its more plainer cousin -just dhaal soup.Cumin is mentioned in Islamic haddiths and has amazing health benefits; it contains iron which is essential for maintaining the immune system, great for the blood and aids in digestion.
You need carrots, red lentils, that don’t need soaking, whole cumin seeds and flaked dry chilli,olive oil, milk, water and stock and bob’s your uncle.
I am not going to give you quantities except to say a handful of carrots, 1/2 a cup of lentils, 1/2 a cup of ,ilk and 3 cups of soak.
Dry fry the chilies and cumin, take some out for dressing after, when seeds start to pop add olive oil, carrots ,lentils, milk and stock, bring to boil then simmer for 20 minutes, , keep stirring to make sure lentils don’t stick on the bottom.
Whizz in the blender for 30 seconds and that’s it, soup made simple,
Dress with yogurt, more cumin and chilli you saved from before and fresh herbs. I’m having mine with fatayer , not right now but looking forward to it later inshallah.
Narrated Abu Huraira (RadhiAllahu ‘anhu):
I heard Allah’s Apostle (salAllahu alayhi wa sallam saying,
“There is healing in black cumin for all diseases except death.”
[Sahih Bukhari – Book 071, Hadith 592)
Soups and more recipes in “Heavenly Bites”, cook book available for pre-order now