www.womanthismonth.com 55 July 2014 Red Lentil Soup 150g small red lentils 60g white onion, finely chopped 3 tbspns olive oil 2 garlic cloves, crushed and finely chopped 2l water 3 chicken stock cubes 20g fresh parsley 3/4 tspn cumin powder 1 tspn turmeric powder • Place the red lentils into a large bowl and wash and drain them two or three times. • In a large saucepan, add olive oil with onion and garlic. Over medium heat, fry both while stirring until coloured and the onion is clear. • Add the water and the chicken stock cubes and stir until the cubes have dissolved. • Add red lentils, parsley, cumin and turmeric and bring the mix to the boil. • Let it simmer on medium heat for about 35 minutes, stirring occasionally to avoid the lentils burning or sticking to the pot. • Allow to cool for 10 minutes before serving. • Serve it with lemon wedges on the side. 600g carrots, peeled and sliced into thin discs 500ml water 2 cloves garlic, minced 2 tbspns olive oil 1/2 tspn paprika pinch cayenne pepper pinch salt pinch black pepper 1 tbspn vinegar 1/2 tspn cumin powder 30g fresh coriander leaves • Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt and black pepper in a shallow pan. Bring to a boil over medium heat and cook until carrots are tender, allowing much of the water to reduce for about 20 minutes. Add the vinegar and cumin through the carrot mixture. • Remove from heat and set aside. Allow it to cool to room temperature. • Garnish with coriander leaves before serving. Moroccan spicy carrot salad
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