SPICED CARROT & LENTIL SOUP
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Provided by Jane Hornby
Categories Dinner, Lunch, Snack, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- 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 Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium
SPICED CARROT AND LENTIL SOUP
This combination of carrots and lentils is so tasty and the spices give just a hint of zing to this delicious thick "stick to your ribs" Soup Its so easy to make and freezes well
Provided by JoyfulCook
Categories Grains
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large saucepan and dry- fry the cumin and chilli flakes just long enough to release the aromas - dont brown them. Save half to sprinkle over the soup when you are ready to serve.
- Add the oil, carrots (grated), lentils, stock, milk, salt (I use sea salt) and fresh ground pepper.
- Bring to the boil and simmer for about 15-20 minutes. When slightly cooled, blend until smooth.
- Sprinkle the remaining cumin on the soup, serve with either crusty bread or Naan bread.
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