Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice
Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, carrot and brown lentil soup with ground egusi and bherebhere spice. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. 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:
  1. Take 3 tablespoons coconut oil
  2. Prepare 1/2 Medium Onion, finely chopped
  3. Get 1 Cup Peeled, washed, finely diced carrots
  4. Take 2 teaspoons Dried Garlic Flakes
  5. Take 1 Tablespoon Bherebhere Spice
  6. Get 1 1/2 Cup Brown Lentils
  7. Take 2 Tablespoons Vegetable Stock Granules
  8. Get 1 teaspoon cayenne pepper
  9. Prepare 50 g Tomato Paste
  10. Make ready 4 Cups hot water
  11. Get 2 1/2 teaspoons salt
  12. Get 2 tablespoons ground egusi
  13. Make ready 1 Cup hot water
Instructions to make Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice:
  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.

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