In the interests of remembering how I did it!
1 tbs olive oil
2 small onions, peeled and chopped
5 large carrots, ditto
1 tsp each cumin and coriander seeds, ground in a pestle & mortar
1/3 cup (approx 80 ml by volume) each of red lentils and split peas
Salt, pepper, soya sauce
1 tsp tahini
1 vegetable Stock Pot
1.5 litres water
To serve (optional): 1 small tin petits pois and/or 1 small tin sweetcorn or equivalent amount of frozen sweetcorn
Pound the seeds in a pestle and mortar until they are powder. Fry this, the asafoetida, the onions and the carrots for a few minute in the oil. Add the rest of the ingredients, bring to the boil, and simmer for about 30 minutes, or until the split peas are soft. Now run all this through the blender, put it back in the pan, add the peas or sweetcorn (if using) and bring back to the boil. Taste, and adjust seasoning if necessary.
I do love the mouthfeel that both carrots and lentils bring to a soup. And this was particularly good on an evening when nobody was very hungry, but we all wanted/needed a light meal!