All-time top 20 recipe for 4 people, takes only 15 mins; recipe has cumin seed, chilli flakes, olive oil, carrot, split red lentil, vegetable stock, milk and yogurt.
Spiced carrot & lentil soup
Course: All-time top 20
Servings
4
servings
Prep time
10 mins
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
Directions
- 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.
- 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.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with astick blenderor in afood processoruntil smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
