I am still in Berlin, enjoying myself in a city I dreamed of living in for years. It is still lovely and maybe one day I will live here although the itch is not as itchy as it ones was. Today the sun is shining though and I always find myself more in love with most places when that happens. Even though today is going to be full of sunny rays I’d like to share this soup recipe with you for a rainy day to come. Because we all know they will, at least in this part of the world. It’s a lentil and carrot soup inspired by images and recipes from Morocco, another place I’d like to visit some day. You know I love soups so it’s hard to say which one is my favourite because they all are but let’s just say this is one of my favourites and I hope you’ll try it on that rainy day. But for now I’m going to head out into the sunshine and enjoy it while I can!

PORTIONS: 4  /  TIME: 35 min

Granola topping:

1,2 – 1,5 l water
2 brown onions
3 garlic cloves
½ cup red lentils
5 medium sized carrots
1 tbsp boullion powder (I like Marigold)
2 tsp cumin
1 ½ tsp cinnamon
1 tsp ground turmeric
1 tsp dried parsley
3 dashes of cayenne pepper
Salt and black pepper to taste
Olive oil
Optional: fresh parsley to serve

Roughly chop onions and slice garlic cloves.

Add a generous splash of olive oil to a large sauce pan and place over medium heat, sweat the onions under lid for about 5 min.

Peel and cut the carrots into coins and rinse the lentils.

When onions are looking shiny and transparent add all spices (not boullion) and mix in with onions over the heat until fragrant and mixed, 1-2 minutes.

Add carrot coins, lentils, 1,2 l water and boullion.

Bring to a boil and then lower heat to a rough simmer.

Leave for 15-20 minutes until carrots and lentils are soft.

Blitz with a hand blender until smooth, if the soup is to thick add more water until it has reached preferred consistency (if water is added adjust seasoning accordingly).

Serve with a drizzle of olive oil and some fresh parsley.

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