Spiced Carrot & Lentil Soup
Warm up your kitchen and your soul with this hearty and aromatic Carrot and Lentil Soup. A comforting blend of fragrant cumin seeds, spicy chili flakes, and earthy red lentils simmered with coarsely grated carrots in a flavorful vegetable stock, this soup is a delightful way to nourish yourself. Topped with a dollop of creamy yogurt and a sprinkling of toasted spices, each spoonful is a flavorful adventure. Enjoy this cozy dish with a side of warm naan bread for the perfect meal.
— Constant Cookbook
Ingredients
- 2 tsp cumin seeds
- pinch chilli flakes
- 2 tbsp olive oil
- 600g carrots , washed and coarsely grated (no need to peel)
- 140g split red lentils
- 1l hot vegetable stock (from a cube is fine)
- 125ml milk
- plain yogurt and naan bread, to serve
Instructions
- Heat a large saucepan and 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 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 plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 238 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Fiber Content: 5 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.25 milligram of sodium
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