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The ingredients needed to make Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice:
- Take 3 tablespoons coconut oil
- Get 1/2 Medium Onion, finely chopped
- Use 1 Cup Peeled, washed, finely diced carrots
- You need 2 teaspoons Dried Garlic Flakes
- Prepare 1 Tablespoon Bherebhere Spice
- Use 1 1/2 Cup Brown Lentils
- Use 2 Tablespoons Vegetable Stock Granules
- Prepare 1 teaspoon cayenne pepper
- Use 50 g Tomato Paste
- Get 4 Cups hot water
- Provide 2 1/2 teaspoons salt
- Take 2 tablespoons ground egusi
- You need 1 Cup hot water
Steps to make Carrot and Brown Lentil Soup with Ground Egusi and Bherebhere Spice:
- Sauté onion, carrots and garlic flakes on medium heat in the coconut oil for 15 minutes.
- Add the bherebhere spice and lentils. Sauté for 10 minutes. Then add the vegetable stock granules, cayenne pepper and tomato paste. Stir and sauté for 20 minutes on low heat.
- Add 4 cups of hot water and the salt, stir and put the lid on. Add the first 2 cups, then another cups after 10 minutes and the 4th cup after 10 minutes.
- Add the egusi and 1 Cup hot water.
- Cook for 20 minutes and serve with asparagus, blanched in water and fried in butter and seasoned with salt and pepper.
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