Carrot and Lentil Soup with Curried Buckwheat Groats

recipe from this month's brunch clubs + early access to holiday party tickets!

I made this recipe for a private brunch I did for a client. It was a huge hit, that I had to make it again for this month’s Dining With Friends Friendsgiving brunch. Yet again, it was a hit! So if you went to either brunch and have been eagerly waiting for the recipe, it’s finally here. Super easy, super comforting, also light and nourishing.

Now to the recipe!

Serves 6.
Do ahead options:

• The cooked lentils and carrots can be made the day before, puréed or not. I like to have them cooked, and then purée when needed.

• Cooked soup will keep in the fridge for 3-5 days or 3 months in the freezer.

Whatcha need!

Tools:

• Cutting board

• Knife

• Large, heavy-based saucepan/pot

• Small skillet

• Woodspoon, or mixing spoon

• Spatula

• Blender or hand blender

Pantry and Fridge:

• 1 bunch of carrots (about 4 medium)

• 1 onion

• 4 garlic cloves

• 2 cups red lentils

• 1 litre of stock (vegetable or chicken)

• 3 tablespoons buckwheat groats

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 1 tsp chili powder or flake

• 1/2 tsp ground turmeric

• 1/4 tsp cinnamon

• 1/4 tsp curry powder

• Kosher salt

• Olive oil

• Optional: a splash of coconut milk, or yogurt

Let’s prep!

• Thinly slice the onion and garlic cloves

• Cut the carrots into 1/2 inch rounds, a rough chop

• In a skillet, add a tablespoon of olive oil and place over medium heat. Add the buckwheat groats and 1/4 tsp of curry powder and toast for about 3-4 minutes. All to cool while you cook the rest of the soup.

Let’s get cookin’!

• Place the saucepan over medium heat. Add 2 tablespoons of olive oil to the pan, and once the oil is hot, add the onion, garlic, and carrots. Season with a pinch of salt, then cook gently for 10 minutes, or until the vegetables have softened.

• Once the vegetables are soft, add in the spices (cumin, coriander, chili flake, turmeric, and cinnamon). Toss to combine with the veggies and cook for about 1 minute or until fragrant.

• Add the red lentils, and give all a stir. Pour over the stock, and bring up to a gentle simmer. Cover with a lid and cook for about 25 minutes. After 25 minutes, most of the stock should have been absorbed by the lentils, and the lentils are cooked through/tender. Let the lentils and carrots sit for 10 minutes to cool slightly. Then, working in two batches (doing batches vs all in one go will aid in an extra creamy soup!) add the carrots and lentils to a blender. If you find that your lentils absorbed most of the stock, you may need to add a few tablespoons of water or extra stock to help it blend evenly. If you accidentally add too much liquid, don’t worry, we will be returning it to the pot. Just allow it to simmer to your prefered consistency.

• Once your puréed soup is back in the pot, we’re just warming it until its ready to be served. At this time, you could add a drizzle of coconut milk or a dollop of yogurt for an extra creamy bit. Otherwise, portion into your serving bowls, and top with the toasted curry buckwheat groats.

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