*0289kcal[9.6][10/10]* Carrot, Fennel Seed & Red Lentil Soup with Labneh & Sesame Oil

Bazaar: Vibrant Vegetarian Recipes- Sabrina Ghayour. I admit, I’m fussy when it comes to soups. A soup should be more than just warming – I like layers of flavour and different textures. It’s easy to dismiss soups as simple or easy food, when in fact the best ones are put together with some thought. Having said that, good soup needn’t be complicated, expensive or time-consuming; I believe the best things in life come together with the greatest of ease. This soup is easy to make and hits all the spots you didn’t even know you had.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Toast the fennel seeds in a large, dry saucepan over a medium heat for 2 minutes, then drizzle in a little vegetable oil or ghee and add the ginger and onion. Sauté until the onion begins to soften, without letting it brown. Add the carrot to the pan and stir-fry until the edges begin to soften.

Step 2

Now add the garlic, turmeric and a generous amount of salt and pepper to the saucepan and mix well. Pour over the boiling water, adjust the heat to bring the mixture to a simmer and simmer gently, without a lid, for 45 minutes. Allow to cool slightly, then blitz the mixture using a hand-held blender or transfer to a food processor or blender. Return the soup to the pan if necessary, adjust the seasoning, then stir in the lemon juice.

Step 3

Set the pan over a medium heat and stir in the red lentils. Simmer, stirring occasionally, for 30–40 minutes, or until the lentils are soft. If the soup seems too thick, blitz half the mixture using the hand-held blender, food processor or blender.

Step 4

Divide the soup between 4 bowls. Dollop 1 tablespoon of labneh into each bowl and drizzle 1 teaspoon of sesame oil over the top. Finish with a sprinkling of pul piber and serve.