Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, carrot and brown lentil soup with ground egusi and bherebhere spice. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Add the bherebhere spice and lentils. Then add the vegetable stock granules, cayenne pepper and tomato paste. This Lentil Carrot Soup with Berbere has a little heat, but a lot of flavor! Berbere is a spice mix that is pretty much the base in a lot of Ethiopian dishes.
Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook carrot and brown lentil soup with ground egusi and bherebhere spice using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice:
- Get coconut oil
- Make ready Medium Onion, finely chopped
- Get Peeled, washed, finely diced carrots
- Prepare Dried Garlic Flakes
- Take Bherebhere Spice
- Prepare Brown Lentils
- Make ready Vegetable Stock Granules
- Take cayenne pepper
- Take Tomato Paste
- Get hot water
- Make ready salt
- Make ready ground egusi
- Prepare hot water
Moroccan Carrot Red Lentil Soup is one of my favorite soups of all time and remains one of the most popular recipes on my site. It is one of those soups that keeps you coming back because of the rich, warm spices and the healthy ingredients. Heat the oil in a large saucepan over medium heat. Watch how to make this recipe.
Steps to make Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice:
- Sauté onion, carrots and garlic flakes on medium heat in the coconut oil for 15 minutes.
- 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.
- 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.
- Add the egusi and 1 Cup hot water.
- Cook for 20 minutes and serve with asparagus, blanched in water and fried in butter and seasoned with salt and pepper.
Heat the oil in a large saucepan over medium heat. Watch how to make this recipe. Once hot, add the onion, carrot, celery and salt and sweat until the onions are. In a large pot, heat the coconut oil over medium-high. Add the onions, carrots and sweet potato.
So that is going to wrap this up with this exceptional food carrot and brown lentil soup with ground egusi and bherebhere spice recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
