Spiced carrot & lentil soup
Split red lentils simmer with coarsely grated carrots, hot stock and cumin, then blend smooth and season with yogurt and toasted spices.
- 2 tsp Cumin seeds
- 1 pinch Chilli flakes
- 2 tbsp Olive oil
- 600 g Carrots, washed and coarsely grated
- 140 g Split red lentils
- 1 l Hot vegetable stock
- 125 ml Milk
- Plain yogurt
- Naan bread
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Add to a shopping listHow the shopping list works →- Step 1
Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 minute, 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 minutes 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.
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