Spiced lentil and carrot soup
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Starter
Method
Heat the oil in a stainless steel saucepan over a medium heat and add the cumin seeds and chilli flakes. Stir for a minute or so, add the grated carrot, lentils, stock and milk.
Bring to the boil, season with salt and freshly ground pepper, then simmer for about 15 minutes or until the carrots and lentils are completely soft.
Puree in a liquidiser until smooth, add a little more stock if it’s too thick. Taste and correct the seasoning. Serve in hot bowls with a dollop of natural yoghurt, some fresh coriander leaves and a drizzle of extra virgin olive oil on top. Pitta bread makes a good accompaniment.
Ingredients
2 tbsp extra virgin olive oil
2Â tsp cumin seeds
¼-½ tsp chilli flakes
600g carrots, peeled and grated
140g red lentils
1.35l chicken or vegetable stock
125ml milk
salt
freshly ground pepper
To garnish:
4 tbsp natural yoghurt
fresh coriander leaves
extra virgin olive oil
Pitta bread
Method
Heat the oil in a stainless steel saucepan over a medium heat and add the cumin seeds and chilli flakes. Stir for a minute or so, add the grated carrot, lentils, stock and milk.
Bring to the boil, season with salt and freshly ground pepper, then simmer for about 15 minutes or until the carrots and lentils are completely soft.
Puree in a liquidiser until smooth, add a little more stock if it’s too thick. Taste and correct the seasoning. Serve in hot bowls with a dollop of natural yoghurt, some fresh coriander leaves and a drizzle of extra virgin olive oil on top. Pitta bread makes a good accompaniment.
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