Dhal And Carrot Soup - cooking recipe

Ingredients

1 tbsp peanut oil
1 None onion, coarsely chopped
2 cloves garlic, crushed
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp garam masala
5 None carrots, coarsely chopped
8 cups vegetable stock
1/2 cup dried brown lentils
1/2 cup dried yellow split peas
1/2 cup dried red lentils
2 tbsp coarsely chopped fresh cilantro, plus additional, for garnish
None None Plain yogurt, to serve

Preparation

Heat oil in large saucepan on medium-high heat. Cook onion and garlic, stirring, until onion has softened. Add cumin, ground coriander and garam masala, stir until fragrant. Add carrots; cook, stirring, for 2 mins.
Add stock and 4 cups water to pan; bring to a boil. Add brown lentils and split peas. Reduce heat to low; simmer, uncovered, for 40 mins.
Add red lentils; simmer, uncovered, for 10 mins, or until tender.
Let stand for 10 mins, then blend or process half the mixture until smooth. Stir into remaining soup in pan. Stir in cilantro. Serve with a dollop of yogurt and sprinkle with additional cilantro.