Spiced carrot & lentil soup

Recipe uploaded by

Jane Hornby

134 ratings

Recipe by Jane Hornby

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1. Video tutorial: Making soup

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
2. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Make it Moroccan

Substitute the chilli flakes and cumin seeds for a few teaspoons of harissa paste. You could add cooked shredded chicken at the end of cooking, too.

238 kcalories, protein 11g, carbohydrate 34g, fat 7 g, saturated fat 1g, fibre 5g, salt 0.25 g

'This is low fat and healthy, but we thought it had a great kick to it as well. We served ours with mini garlic and coriander naan breads for extra spice.'

Latest comments and suggestions

Results 141-160

• leon

  14 August 2009

  leon rated this recipe

  

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• nonnielo

  17 August 2009

  nonnielo commented on this recipe

  Wow! This soup recipe is fabulous. I used soy milk and a little of my home-made favorite spice blend of garlic/onion/ginger bits and sea salt and rock sugar bits.....next time I will try it your way and leave out the seasoning....Since I'm lactose intolerant, the soy milk is a must for me.....but the soup is excellent with soy milk!

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• Loza

  18 August 2009

  Loza rated and commented on this recipe

  

  Made this in a large pan the other day and it was very, very yummy. Went overboard with the chilli and cumin so it was quite spicy but everyone who i was cooking for had a cold at the time so i think it helped blast their sinuses! And with a big dollop of cream it was just right. Would defo make this again.

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• cathwilko

  26 August 2009

  cathwilko rated and commented on this recipe

  

  followed the recipe to the letter but found the soup had a very bizarre texture. it was very chalky. the flavour was nice though and my 3 year old loved it. nice but wont be making again

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• Khush

  27 August 2009

  Khush rated and commented on this recipe

  

  Quick and easy to make, I make loads on a Sunday and it keeps me going with healthy lunches all week.

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• Nadine

  29 August 2009

  Nadine rated and commented on this recipe

  

  I liked this recipe because it's quick and the ingredients are the type you always have in stock. I started by frying an onion, clove of garlic and then followed the recipe above. I tasted it as I was cooking and thought it needed something else, so I added salt, pepper, two teaspoons of curry powder and a tablespoon of butter to give it some depth. It was delicious. I liked the sweetness of the carrots, the heat of the spice and the body of the lentils. It tasted great with a dollop of low fat creme fraiche.

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• pinkiepie

  31 August 2009

  pinkiepie rated and commented on this recipe

  

  Very nice. I added onions and left out the milk.

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• Claire Wood

  02 September 2009

  Claire Wood rated and commented on this recipe

  

  Surprisingly nice. I didn't expect much from just a couple of ingredients. I usually put onions in everything so was really surprised how good it tasted. Really easy too.

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• Elize

  10 September 2009

  Elize rated this recipe

  

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• Elena

  13 September 2009

  Elena rated and commented on this recipe

  

  Made it with coconut milk and it was delicious and filling! My toddler liked dunking his bread in it!

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• jojams

  21 September 2009

  jojams rated and commented on this recipe

  

  great simple soup, couldn't be quicker and the boys ate it up even with the lentils in it. Added a parsnip as i had leftovers and it gave it a nice lightness. No need for the milk for me though :-)

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• Babs

  23 September 2009

  Babs rated and commented on this recipe

  

  I substituted the cumin and chilli for 3 heaped teaspoons of harissa paste, heated gently for a few mins before adding carrots etc.. I also omitted the oil as there is oil in the paste. Delicious, spicy and filling. :-)

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• cook33

  29 September 2009

  cook33 commented on this recipe

  Easy to make and you don't need many ingredients. I made this when i hardly had anything left in the cupboards. I added too many cumin seeds so next time i'll put in 1 and 1/2tsps of cumin.

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• Jennyf

  04 October 2009

  Jennyf commented on this recipe

  I used onion and garlic in this as well as home made harissa paste, which I'd just made a batch of, and it was superduper!!!

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• Jennyf

  04 October 2009

  Jennyf rated and commented on this recipe

  

  Yes!

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• jodie black

  08 October 2009

  jodie black rated and commented on this recipe

  

  this is a fantastic winter soup. didn't add the cream or have it with naan bread but is so delicious will be a favourite over the cold months!

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• Smurfette

  09 October 2009

  Smurfette rated this recipe

  

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• clairerd

  18 October 2009

  clairerd rated and commented on this recipe

  

  I just made this soup using extra cumin and chilli and with coconut milk instead of milk- wow amazing, didn't expect it to be so tasty. I made a double amount so I can freeze it for work and I'm glad because I don't think it will be around long. Easy-peasy to cook too, well worth all the grating!

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• mrsweebri

  19 October 2009

  mrsweebri rated and commented on this recipe

  

  Not really spicy, but very filling and tasty all the same.

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• La Cheshire Chat

  22 October 2009

  La Cheshire Chat rated and commented on this recipe

  

  I made this last night using coconut milk instead of moo milk. and using Garam Masala with ground cumin instead of the whole spices. I also didn't bother shredding the carrots (if you're going to stick blend it, why bother?) just chunked them up, let them cook for 5 minutes in the stock, then added half red lentils and half Moong Dahl. Really quick and easy light supper with whole grain bread and my girls (9 & 11) had two bowls each!

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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
• plain yogurt and naan bread, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian, Dairy-free

To make dairy-free, see 'Try' below

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
• plain yogurt and naan bread, to serve

238 kcalories, protein 11g, carbohydrate 34g, fat 7 g, saturated fat 1g, fibre 5g, salt 0.25 g

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