Trying to get back in touch with my roots 🇵🇹through food but lover of Middle eastern, Mozambican and Indian cuisine especially the sweet treats yum 💖
Always on the lookout for fast easy home cooked meals packed with the flavour punch & nu
Joined 2 years ago
My own adaptation from various internet recipes.
Begin with Bismillahi At Rahman Ar Rahim (adds barakah)💫
1 cup of red lentils1 onion minced2 cloves of garlic1 potato cubed2 carrots cubed2 vegetable stock cubes1500ml boiling water 3 tablespoons of olive oil (I used 2 tablespoons of ghee (Clarified butter) and 1 olive oil)1 tablespoon tomato paste1 teaspoon origanum1 teaspoon paprika 1 & ½ teaspoon of salt1 teaspoon cumin½ teaspoon dried mint½ turmeric (optional)¼ black pepper¼ cayenne pepper
1. In a deep pot heat olive oil and ghee (Clarified butter) (if using) on medium heat, sautè minced onions until they begin to slightly brown. 2. Add diced carrots and diced potatoes sautè for 4 minutes. During this step boil your 1500ml of water pour in a jug and add 2 vegetable stock cubes and give it a mix it's now vegetable stock, set next to stove ready to use. 3. Add chopped garlic cloves, sautè until fragrant. 4. Add in all the spices and tomato paste and stir for 30 seconds (Don't burn your spices). 5. Add your jug of vegetable stock give it a stir. 6. Add the red lentils and bring to a rapid boil. Lower the heat and allow to simmer for 30 minutes. 7. Remove soup from heat and use a stick blender until soup is creamy. 8. Garnish with a sprinkle of dried mint. 9. Serve with lemon wedges. *optional Alhamdullilah all done 💜
INFO & TIPS
Add 1 teaspoon of cayenne pepper if you prefer more heat.
Turmeric can be completely voided if looking to keep it traditional.