Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice

Name: Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice
Cuisine: South African
Ingredients: 3 tablespoons coconut oil; 1/2 Medium Onion, finely chopped; 1 Cup Peeled, washed, finely diced carrots; 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; 4 Cups hot water; 2 1/2 teaspoons salt; 2 tablespoons ground egusi; 1 Cup hot water

thefarmingcook @cook_16419571

Centurion

Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice

thefarmingcook @cook_16419571

Saved

Ingredients

3 tablespoonscoconut oil
1/2Medium Onion, finely chopped
1 CupPeeled, washed, finely diced carrots
2 teaspoonsDried Garlic Flakes
1 TablespoonBherebhere Spice
1 1/2 CupBrown Lentils
2 TablespoonsVegetable Stock Granules
1 teaspooncayenne pepper
50 gTomato Paste
4 Cupshot water
2 1/2 teaspoonssalt
2 tablespoonsground egusi
1 Cuphot water

Saved

Steps

1

Sauté onion, carrots and garlic flakes on medium heat in the coconut oil for 15 minutes.
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.
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.
4

Add the egusi and 1 Cup hot water.
5

Cook for 20 minutes and serve with asparagus, blanched in water and fried in butter and seasoned with salt and pepper.