Carrot & Lentil
delicious, spicy soup, packed full of iron and low fat to boot. It's ready in under half an
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- 2 tsp Cumin seeds
- Pinch Chilli flakes
- 2 Tblsp Olive oil
- 600g Carrots, washed and coarsely grated
- 140g Split red lentils
- 1 Vegetable stock cube
- 125ml Milk
- Plain yogurt and naan bread to serve.
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.
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.
Make it dairy-free For a richer but dairy-free alternative, use a can of reduced-fat coconut milk
instead of the milk.