Carrot, red lentil, cumin & pul biber soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3 - 4
Ingredients
- olive oil, for frying
- 500g carrots, grated
- 125g red lentils
- 1 large onion, finely chopped
- 4 large garlic cloves, peeled and thinly sliced
- 1 heaped tsp cumin seeds
- 1 heaped tsp pul biber, or ¼ tsp regular chilli flakes
- 2 tbsp tomato purée
- ½ lemon, juiced, plus other half to serve
Method
- STEP 1
Drizzle enough olive oil to coat the base of a large saucepan set over a medium-high heat, add all the ingredients, stir well and season generously with salt and pepper. Stir regularly, adding a little water if it starts to stick. After 8-10 mins, add 1.5 litres of just-boiled water from a kettle and cook for a further 35-40 mins with a lid on, or until the lentils and carrots are cooked through and tender. Blitz the soup using a hand blender until smooth, and add water to thin it down to your desired consistency. Adjust seasoning to taste, cook for another 10 minutes and serve.
