Indian Inspired Carrots and Lentil Soup

Sometimes, there is nothing better than a simple soup to satisfy the soul. A soup that is easy to make, with familiar flavors but presented differently, that warms you from the inside on a cold, cold day.

Weekends are mostly lazy time. There are days when I wake up with a whole elaborate meal planned out in my head all dreamed up over the course of my restless sleep, muttering about ingredients and sauces and stuff. And, more often, I wake up and open the refrigerator hoping there is something that can be whipped up into something else without a whole lot of effort.

So, when I saw the bag of sweet carrots and pretty much nothing else in the fridge, I stared at it for a while. The idea of heading to the grocery for more stuff didn't appeal. It was one of those muggy mornings and even around noon I was still too groggy (we live such happening Friday nights, you see... slothing in front of the tube and mindlessly watching re-runs of Grey's Anatomy.. very exciting stuff!).



Anyway , for as long as I remember, I have not like cooked carrots. I just don't like the texture. So, well, finally, after what seemed like eternity (now that I think back.. at that time.. it seemed much more spontaneous..), it struck me that I could make soup with perhaps something else to add more body to it. More foraging and hazy thinking later, I had an 'Aha' moment. Why not make a dal type soup with carrots. Perfect! It's simple to make. I love dal flavors and it's different without being shatteringly jolting...

So, there it was.. a simple soup with red lentils and pureed sweet carrots with a touch of garam masala for spice and extra warmth. Poured over day old crusty bread and topped with Parmesan it was a fabulously easy lunch and so satisfying too!


Carrot and Lentil Soup

1/2 cup red lentils, washed and drained
1 cup sweet carrots
1/2 medium onion, diced
1 clove of garlic, minced
1/2 tsp turmeric powder
1 tsp cumin powder
1/4 tsp garam masala
1 cup water
fresh grated parmesan, as needed
day-old baguette (optional)
salt and pepper as needed
olive oil for garnish


Par boil the carrots in a pot. Drain the carrots and reserve the cooking liquid. Cook the lentils in the carrot water with the turmeric until completely cooked.

Meanwhile, saute the onion and garlic in olive oil. Add the cumin and garam masala and cook for a couple of minutes. Add in the carrots and lightly toss to coat with the spices. Once the dal is cooked, add it to the mixture. Cook for 5 more minutes to allow the flavors to blend.

Puree the mixture to the consistency you like. Add the puree back to the pot along with the water and bring to a boil. Simmer on low for 10 minutes. Season to taste.

To serve, place a couple of pieces of day old crusty bread at the bottom of the bowl. Pour the hot soup over the bread. Drizzle a bit of olive oil and garnish with sliced raw carrots and parmesan.