This is a well-known Scottish winter staple - and a little-known Arabic one too. I've combined the two versions - carrots from Scotland, garlic and spices from Arabia - and made it vegetarian by leaving out the ham bone or mutton.
We often cook this soup at home and usually freeze a lot in plastic bags. Handy for tired teachers. This recipe makes about 5 litres so you can do the same or adjust the amounts of the ingredients accordingly. If you go for the full amount be sure to use a big enough pot or things will get out of hand when the lentils swell up.
Do take the trouble to find some fresh coriander - it really makes this soup. In Kazakstan we buy it in large bunches very cheaply at the local bazaar, but if you find it's only available in expensive shrink-wrapped plastic trays containing a few sprigs, save it for garnish when serving. The best way to chop it is in a cup with a pair of scissors.
Ingredients
2 or 3 litres of boiling water.
1kg red lentils
250g carrots
250g onions
5 or 6 cloves of garlic
Vegetable oil
2 or 3 vegetable stock cubes
1 teaspoon whole cumin seed
1 teaspoon coriander powder
1/2 teaspoon chilli pepper.
2 or three bay leaves
1 1/2 teaspoons of salt
1 bunch of fresh coriander
Chop the onions and grate the carrots. Put some oil in the bottom of a large soup pot (use a lot of oil if you don't worry about that sort of thing - it tastes better) and heat it until it's really hot. Add the cumin seed and then the onions a few seconds later. Stir everything and turn down the heat a little. The onions should be cooked until they are well browned but be careful not to burn them. Stir frequently and turn down the heat if they seem to be cooking too fast.
When the onions are golden-brown, add the coriander and chilli powder, stir, and immediately add the carrots. Stir once and cover the pan for 5 minutes to sweat the carrots. Next, add the water, lentils, bay leaves and garlic. You don't have to be fussy about preparing the garlic - I usually just crush it with the side of a broad knife and chuck it in skin and all. Top up the mixture with cold water and bring to the boil. It is important not to fill the pot to the rim, as the lentils will produce a lot of froth.
Let the soup boil vigorously for 5 minutes then turn down the heat till it simmers. Skim off any froth and put a lid on the pot. Check for more froth after ten minutes or so and skim it off if there is any. The soup is almost ready when the lentils have disintegrated (about 25 minutes of simmering) Ad the salt and stock cubes at this stage - if you add them earlier the lentils will remain hard - and top up with more water if necessary. Cook for another 15 - 20 minutes, stirring occasionally to prevent sticking and burning. At the end, add chopped fresh coriander and mix it in. A little can be reserved for garnish.