Spicy Lentil and Carrot Soup (Vegan)

Linda Sang

I gave a series of simple cooking lessons for the Women’s Resource Centre in Bega many years ago. They were grouped in different cuisines like Asian, Italian or Middle Eastern. Here are a few examples from those different menus. They are good to share now that the social restrictions are slowly being lifted.                                       Serves 4-6
3 carrots, sliced
1 large onion, diced
2 tsp ground cumin
4 cloves garlic, crushed
4 chopped tomatoes
¾ cup red lentils washed, soaked and drained
4 cups vegetable stock
1 cup tomato juice
2 tbsp tomato paste
1 tbsp tamari or soy sauce
chopped herbs for garnish, eg coriander or parsley

Using some of the vegetable stock, sauté carrots, onions, cumin, garlic and tomatoes. Cook, stirring occasionally until onion is soft.
Stir in lentils, stock and tomato juice. Bring to boil and simmer for about 1 hour.
When lentils are soft, stir in tomato paste and tamari.
Remove half the mixture and blend until smooth. Return to the same pan, reheat and serve garnished with herbs.