Carrot Lentil Tahini Soup


1 tbsp olive oil

1 medium onion, diced

2 stalks celery, diced

4 to 5 large carrots, diced

1 tsp ground cumin

1 tbsp crushed red pepper flakes

1 1/2 cups red lentils (masoor dhal)

1 quart vegetable stock or water

1/4 cup fresh cilantro, chopped

2 tbsp tahini (sesame) paste

Salt & pepper to taste


1.  Saute onions, celery and carrots in oil until just starting to soften.  Add lentils, spices, herbs and vegetable stock.  Mix well and bring to a boil.  Lower heat and simmer, uncovered, until the lentils are soft and the carrots cooked through (about 30 minutes).

2.  Remove from heat.  Stir in the cilantro and tahini paste.  Puree using an immersion blender or, in batches, in a blender.

3.  Return to heat.  Adjust seasonings.  Bring to a simmer.  Serve hot, garnished with some more fresh cilantro.

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