Spiced carrot & lentil soup
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 2 tsp cumin seeds
- pinch chilli flakes
- 2 tbsp olive oil
- 600g carrotswashed 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 yogurtand naan bread, to serve
Nutrition: per serving
- kcal263
- fat8glow
- saturates2g
- carbs31g
- sugars13glow
- fibre9ghigh
- protein11g
- salt0.91glow
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.
