Indian inspired carrots and lentil soup

Ingredients

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

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Preparation

• 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.

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