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Spiced carrot & lentil soup Recipe
Spiced carrot & lentil soup
  • Cook Time: 10 mins
  • Serving: 4 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 238
  • Carbohydrate Content: 34g
  • Fat Content: 7g
  • Fiber Content: 5g
  • Protein Content: 11g
  • Saturated Fat Content: 1g
  • Sodium Content: 0.25g
  • Sugar Content: 0g

Spiced carrot & lentil soup Recipe

By 2021-06-25

Spiced carrot & lentil soup is a All-time top 20 recipe for 4 people, takes only 15 mins; recipe has cumin seed, chilli flakes and olive oil.

Ingredients

  • Yogurt - plain yogurt and naan bread, to serve
  • Olive Oil - 2 tbsp olive oil
  • Vegetable Stock - 1l hot vegetable stock (from a cube is fine)
  • Milk - 125ml milk (to make it dairy-free, see 'try' below)
  • Carrot - 600g carrots, washed and coarsely grated (no need to peel)
  • Chilli Flakes - pinch chilli flakes
  • Cumin Seed - 2 tsp cumin seeds
  • Split Red Lentil - 140g split red lentils

Instructions

  1. Heat a largesaucepanand 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.
  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.
  3. Simmer for 15 mins until the lentils have swollen and softened.
  4. Whizz the soup with astick blenderor in afood processoruntil smooth (or leave it chunky if you prefer).
  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.

Author Chef Soomro info@recipecialist.com

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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