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Spiced Carrot and Lentil Soup



Ingredients

  • 2 tsp cumin seeds

  • pinch chilli flakes

  • 2 tbsp olive oil

  • 600g carrots, washed and coarsely grated (no need to peel)

  • 140g split red lentils

  • 1l hot vegetable stock (from a cube is fine)

  • 125ml milk (to make it dairy-free, see 'try' below)

  • plain yogurt and naan bread, to serve


Method


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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