Spiced carrot & lentil soup | Learn Now
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
● 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.