Hi, I’m Clara. Today, I will show you a way to make carrot and brown lentil soup with ground egusi and bherebhere spice recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice Recipe
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To begin with this particular recipe, we have to prepare a few ingredients. You can cook carrot and brown lentil soup with ground egusi and bherebhere spice using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice:
- Take 3 tablespoons coconut oil
- Prepare 1/2 Medium Onion, finely chopped
- Prepare 1 Cup Peeled, washed, finely diced carrots
- Take 2 teaspoons Dried Garlic Flakes
- Get 1 Tablespoon Bherebhere Spice
- Make ready 1 1/2 Cup Brown Lentils
- Make ready 2 Tablespoons Vegetable Stock Granules
- Make ready 1 teaspoon cayenne pepper
- Prepare 50 g Tomato Paste
- Take 4 Cups hot water
- Take 2 1/2 teaspoons salt
- Prepare 2 tablespoons ground egusi
- Prepare 1 Cup hot water
Instructions to make Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice:
- Sauté onion, carrots and garlic flakes on medium heat in the coconut oil for 15 minutes.
- Add the bherebhere spice and lentils. Sauté for 10 minutes. Then add the vegetable stock granules, cayenne pepper and tomato paste. Stir and sauté for 20 minutes on low heat.
- Add 4 cups of hot water and the salt, stir and put the lid on. Add the first 2 cups, then another cups after 10 minutes and the 4th cup after 10 minutes.
- Add the egusi and 1 Cup hot water.
- Cook for 20 minutes and serve with asparagus, blanched in water and fried in butter and seasoned with salt and pepper.
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