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Ingredient
Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice
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Ingredient
3 tablespoons
coconut oil
2 teaspoons
Dried Garlic Flakes
1 Tablespoon
Bherebhere Spice
1 1/2 Cup
Brown Lentils
2 Tablespoons
Vegetable Stock Granules
1 teaspoon
cayenne pepper
50 g
Tomato Paste
1 Cup
hot water
2 1/2 teaspoons
salt
2 tablespoons
ground egusi
Cooking instructions
* Step 1
Sauté onion, carrots and garlic flakes on medium heat in the coconut oil for 15 minutes.
* Step 2
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.
* Step 3
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.
* Step 4
Add the egusi and 1 Cup hot water.
* Step 5
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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