Spiced Lentil Soup
In this warming and vibrant recipe, earthy cumin and fiery chili flakes bring depth of flavor to a hearty carrot and red lentil soup. The fragrance of ginger and the zing of lime juice add brightness, while fresh coriander leaves provide a pop of herbaceous freshness. This comforting dish is perfect for chilly evenings when you crave something wholesome and nourishing.
— Constant Cookbook
Ingredients
- oil for frying
- a small piece ginger , peeled and grated
- 1 tsp cumin seeds
- a pinch chilli flakes
- 1 onion , finely chopped
- 2 large carrots , peeled and grated
- 150g red lentils
- 1l vegetable stock fresh, cube or concentrate
- 1 lime , juiced to taste
- a small bunch coriander leaves
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.
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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