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

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, carrot and brown lentil soup with ground egusi and bherebhere spice. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. 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 current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have carrot and brown lentil soup with ground egusi and bherebhere spice using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice:
  1. Get coconut oil
  2. Get Medium Onion, finely chopped
  3. Make ready Peeled, washed, finely diced carrots
  4. Prepare Dried Garlic Flakes
  5. Prepare Bherebhere Spice
  6. Prepare Brown Lentils
  7. Take Vegetable Stock Granules
  8. Make ready cayenne pepper
  9. Prepare Tomato Paste
  10. Make ready hot water
  11. Make ready salt
  12. Prepare ground egusi
  13. Take 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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