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SPICY CARROT AND LENTIL SOUP

This is a deliciously creamy soup, with just the right amount of spices to rev it up a bit but not to overwhelm the soup. Use split lentils for ease of cooking.

Serves: 2 x 500ml (up to you whether you use pots or insulated bottles)

Preparation Time: 10 minutes

Ingredients:

  • 1½tbsp extra virgin olive oil
  • 1tsp mustard seeds
  • 1tsp black onion seeds
  • 1tsp cumin seeds
  • Pinch of chilli flakes
  • 500g fresh carrots, top and tailed, washed then grated
  • 100g split red lentils
  • 500ml vegetable stock
  • 60ml milk (Have extra milk on hand in case you wish the texture to be thinner)
  • Salt and black pepper to season

Method:

  • In a large pan, dry fry the spices until they ‘pop’, around 1 minute
  • Add the olive oil, carrots and lentils, then top up with the stock and milk. Bring to the boil.
  • Once boiling, turn down to a simmer for 15-20 minutes until lentils have softened and the soup has thickened.
  • Using your blender or stick blender, blitz until desired consistency is reached. If you do need extra milk, place the mix back into your saucepan, and heat through.
  • Pour into your pots or insulated bottles for a warming and tasty soup.

Nutritional Values:

Calories 236, Fat 6g, saturates 1g, Carbohydrates 34g, Sugars 0g, Fibre 5g, Protein 11g

 

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