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Ingredients

  • ½ tsp chilli flakes
  • 2 tsp cumin seeds
  • 2 tbsp olive oil
  • 450g carrots, peeled and cut into small pieces
  • 2 Bramley apples (approx 450g), peeled, cored and roughly chopped
  • 1 celery stick, finely sliced
  • 125g split red lentils
  • 750ml hot vegetable stock
  • 250ml coconut cream

To serve:

  • 4 tbsp plain yoghurt
  • Small handful of coriander leaves
  • Warm naan bread, to serve

Method

  • STEP 1
    Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
  • STEP 2
    Add the oil to the pan, and once it is hot, stir in the carrots, apple and celery. Fry for about 5 minutes, and then add the lentils, stock and coconut milk. Bring to a simmer and cook for about 15 minutes, covered with a lid, until the carrots and lentils are tender.
  • STEP 3
    Blitz the soup until smooth, and season with salt and pepper. To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves. Serve with warm naan bread.
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