If you don't want to puree the soup, be sure to chop the onions and carrots to a small dice.
Author: Dominique Cook
Serves: 6-8
Ingredients
2 tbsp butter
2 tbsp olive oil
1 red onion, chopped
2½ cups yellow or red split lentils
3 cloves of garlic, chopped
6 medium carrots, chopped
2 tbsp berbere
2 - 32 ounce cartons of stock, vegetable or chicken
¾ cup of full fat coconut milk
kosher salt to taste
roasted pumpkin seeds, for garnish (optional)
Instructions
In a dutch oven, heat butter and olive oil over medium-high heat. Once hot, saute onions about 5-6 minutes, or until they start to soften and brown.
Add lentils, carrots, garlic and berbere and saute until fragrant 2-3 minutes. Add stock and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 45 minutes, or until the carrots are tender and soup starts to thicken. Add the coconut milk and season with salt (see note) to taste.
At this point the soup can be served chunky or if you prefer a smooth texture, use an immersion blender or Vitamix (see note) to puree. Serve hot with a sprinkle of roasted pumpkin seeds.
* The salt is to taste because most berbere contain some level of salt. The amount of salt may change depending on the brand or mix you buy.
* If using a Vitamix to puree, when finished, you will need to add water to thin out the texture to a soup consistency. Add ¼ cup of water out a time until it reaches desired consistency. Pureeing it in the Vitamix makes it extremely thick. I prefer the immersion blender, this keeps it with a little texture
Recipe by Cooks and Kid at https://cooksandkid.com/lentil-carrot-soup/