Red lentil and carrot soup

INGREDIENTS

• ¼ tsp black pepper
• ¼ tsp salt
• 2 cups red lentils
• 1 tbsp olive oil
• 2 onions
• 4 cloves of garlic
• 2 tsp ground turmeric
• 2 tsp cumin seeds
• ½ tsp black peppercorn
• 28 oz can of tomatoes
• 2 carrots
• 1 tbsp lemon
• 6 cups vegetable broth
• 14 oz coconut milk
• 4 tsp hot sauce
• ½ cup cilantro

TOOLS

• 1 knife
• 1 colander
• 1 skillet pan
• 1 wooden spoon
• 1 mortar
• 1 peeler
• 1 squeezer
• 1 slow cooker
• 1 slow cooker lid
• 1 plate

Peel the carrots with a peeler, then cut them into slices.

Squeeze the lemon with a squeezer to get lemon juice.

Peel and chop the onions.

Peel the garlic.

Crush the peeled garlic with a mortar.

Finely chop the cilantro.

Rinse and drain the red lentils in a colander.

Drizzle olive oil over a skillet pan and turn on the heat. Add the chopped onions to the skillet pan and stir with a wooden spoon. Cook over medium heat for 4 minutes. Then add the canned tomatoes, crushed garlic, ground turmeric, cumin seeds, salt, black pepper, and black peppercorn. Stir again with a wooden spoon. Cook over low heat for 2 minutes, then add the carrots slices, drained red lentils, lemon juice, and vegetable broth. Cook over high heat for 2 more minutes, stirring occasionally with a wooden spoon. Then remove from the heat. Transfer to a slow cooker and cover with a lid. Turn on the slow cooker (high heat) and cook for 3 hours, then remove the lid. Add the coconut milk and cover with a lid. Cook for another 20 minutes. Then turn off the slow cooker and remove the lid.

Transfer to a plate. Drizzle with hot sauce and sprinkle with chopped cilantro.

It’s ready to be served !