Spiced Lentil and Carrot Soup

This easy-to-make soup became a sort of old standby for us when we lived in London and had to endure terrible rainy, cold weather all the time. Living in Portland, OR, it definitely still gets the job done.

Ingredients-
1 medium white onion, chopped finely
2 tbs of olive oil
4-5 small cardamon pods, crushed
salt and pepper to taste
1 1/2 cups of red lentils
1 red pepper, chopped finely (if it is out of season, approx 1 cup of roasted red peppers chopped will do the job)
5 carrots, grated
approx 6 cups of vegetable broth

In a soup pot, heat the olive oil on medium and add the onions. Stir around and cook 2-3 minutes until they start to become translucent. Remove the black seeds from the cardamon pods and crush slightly in a mortar and pestle. Add to onions along with a little salt and pepper.

Next add lentils, pepper and carrots to the pot. Keeping the pot on medium heat, stir ingredients so that everything is coated in the oil and onion mixture. Cook another 2-3 minutes stirring constantly so that the bottom doesn't stick.

Add the vegetable broth and cover the pot. Cook 15-20 minutes until lentils and carrots are fully cooked through and the soup looks blended together. If needed, add more broth to get the right texture and consistency. (If it looks like baby food, you need more liquid).

Serves 3-4.