Spicy Carrot and Lentil Soup.
Spicy Carrot and Lentil Soup. The best bit of the cold weather are the scrummy soups, casseroles and home comfort food. I love a big bowl of soup, and it’s a great thing to make in advance, freeze and take out for work or a meal when you’re super busy.
What you will need:
600g Carrots, washed and grated
140g Split red lentils
2 Tablespoons Olive Oil
1 Litre hot vegetable stock
2 Teaspoons Cumin Seeds
Pinch of Chilli flakes
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and start to smell yummy.
Add the oil, carrot, lentils, stock and 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, but can be left chunky if you prefer and serve with naan bread and a dollop of yoghurt.
Really easy to make and totally scrummy.
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