Spiced Carrot and Lentil Soup
A delicious warming soup that's full of iron and low in fat...it's a winner!
Ingredients
- 2 tsp cumin seeds
- a pinch of chilli flakes
- 2 tbsp olive oil
- 600g carrots washed and coarsely grated (no need to peel)
- 140g split red lentils
- 1l hot vegetable stock (made from 2 stock cubes or pots)
- 125 ml milk I use semi skimmed (to make it dairy-free, see Tips)
- salt and freshly ground black pepper
To serve (optional):
- plain yogurt
- naan bread
- crusty bread
Instructions
- Heat a large casserole, stock pot or saucepan and dry-fry the cumin seeds with a pinch of chilli flakes for 1 minute, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon and set aside. Add the olive oil, carrots, lentils, hot stock, and milk to the pan and bring to the boil.
- Simmer for 15 minutes until the lentils have swollen and softened.
- Whizz the soup with a stick or in a food processor until smooth (or leave it chunky if you prefer).
- Season, to taste and finish with a dollop of plain yogurt (if using) and a sprinkling of the reserved toasted spices. Serve with warmed naan breads or crusty bread (optional).
Slow-Cooker Instructions
- Place half the cumin seeds, half the chilli flakes, the oil, carrots, lentils and 700ml of hot stock into your slow cooker pot. Cover and cook on High for 3 hours until the lentils are tender.
- Dry-fry the remaining cumin seeds and chilli flakes just until fragrant. When the slow-cooker is done, stir in the milk and whizz up the soup depending on how chunky you'd like it.
Notes
- Make this soup on the hob or in a slow-cooker - see both Instructions below.
- Make it dairy-free - for a richer but dairy-free alternative, use a can of reduced-fat coconut milk instead of the milk.
- This spiced carrot and lentil soup recipe is easily adapted if you’re cooking for less or more people.