- Serves: 4 People
- Prepare Time: 10 mins
- Cooking Time: 15 mins
- Calories: 238
- Difficulty:
Easy
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A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Ingredients
Directions
- STEP 1
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- STEP 2
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- STEP 3
- Simmer for 15 mins until the lentils have swollen and softened.
- STEP 4
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- STEP 5
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Spiced carrot & lentil soup
- Serves: 4 People
- Prepare Time: 10 mins
- Cooking Time: 15 mins
- Calories: 238
- Difficulty:
Easy
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Ingredients
Directions
- STEP 1
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- STEP 2
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- STEP 3
- Simmer for 15 mins until the lentils have swollen and softened.
- STEP 4
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- STEP 5
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
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