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 21-40

• beth

  29 February 2008

  beth rated this recipe

  

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• Dorrie

  19 March 2008

  Dorrie commented on this recipe

  Much less time consuming if you chop the carrots into chunks and cook for ten mins first before adding the lentils. Personally I cannot be bothered to grate that many carrots especially as I usually make double the amount (and I don't own a food processor). A staple favourite at our house now! :)

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• Steph

  31 March 2008

  Steph rated and commented on this recipe

  

  This was wonderful. I only used 1 tbsp olive oil as i'm following weight watchers, and the points worked out at 2 and a half per serving, so a fab low fat lunch which filled me up for thh rest of the afternoon. It had a lovely creamy taste which was very fulfilling.

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• Deborah

  19 April 2008

  Deborah rated and commented on this recipe

  

  Fantastic recipe. My friends, and family really loved this & have asked about the recipe. Lentil recipes are not so common in Australia but this is great.

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• Deborah

  19 April 2008

  Deborah commented on this recipe

  Great recipe! Everyone loved it. I had only used lentils once before but will keep searching for more now.

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• fluffyblueberry

  24 April 2008

  fluffyblueberry rated and commented on this recipe

  

  superb. I've made it twice. Nan bread is essential though.

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• potokin

  09 May 2008

  potokin rated and commented on this recipe

  

  I just love this soup made it several times and always with success

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• Pelupi

  31 July 2008

  Pelupi rated and commented on this recipe

  

  Am addicted to this soup. Fantastic

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• George

  17 August 2008

  George rated and commented on this recipe

  

  I've never made soup before and am now a complete convert! Absolutely divine - the cumin and chilli are amazing in it. Even my 3 year old ate it - although he stirred a lot more natural yogurt into it as he found it a bit "spicy"!

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• Moe

  25 August 2008

  Moe rated this recipe

  

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• Katharine

  03 September 2008

  Katharine rated and commented on this recipe

  

  Quick, cheap, easy and delicious!! Very satisfying and perfect for mid-week lunches, will be making again!

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• Recipes

  04 September 2008

  Recipes rated and commented on this recipe

  

  I made this soup last night, and it is one of the most delicious soups I've tasted! I'll definitely be making big batches of it from now on and freezing them so I'll always have some on standby for lunch.

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• Miz

  10 September 2008

  Miz commented on this recipe

  Absolutely delicious, my boyfriend is the cook, I can't even do beans on toast right (funny story) but I whisked this up no problem... ... well, I burnt the chilli flakes on the first go and inhaled the smoke - ouch! But after that, easy peasy! Will make this again soon!

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• Miz

  10 September 2008

  Miz rated and commented on this recipe

  

  oops forgot to rate it!

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• mother*ship

  18 September 2008

  mother*ship rated and commented on this recipe

  

  Really tasty! I left out the chili as I needed young children to eat it, and added an onion and some garlic. The cumin works really well with the carrot.

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• taraeking

  20 September 2008

  taraeking rated this recipe

  

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• Olga

  21 September 2008

  Olga rated and commented on this recipe

  

  Great soup, very easy to make, and it's cheap and filling!

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• reddeb1

  29 September 2008

  reddeb1 rated and commented on this recipe

  

  Great soup - if you like cumin (which I DO!). Lovely with some warm naan, as suggested.

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• maureen.tippy

  29 September 2008

  maureen.tippy commented on this recipe

  my hubby and I try to have mostly low fat food so found this tasty soup ideal for a nice lunch and its healthy.

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• maria

  01 October 2008

  maria commented on this recipe

  made this suop for first time yesterday,very easy to make and tasted really lovely. A really healthy lunch.

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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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