Spiced Carrot And Lentil Soup Recipes

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SPICED CARROT & LENTIL SOUP



Spiced carrot & lentil soup image

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

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 (to make it dairy-free, see 'try' below)
plain yogurt and naan bread, to serve

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



Spiced Carrot and Lentil Soup image

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

2 teaspoons cumin seeds
1/8 teaspoon dried chili pepper flakes
1 tablespoon olive oil
600 g carrots, Grated
140 g lentils, split red
1 liter stock, Vegetable
125 ml milk
salt
pepper

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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