Spiced carrot & lentil soup


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A scrumptious, hot mix stuffed loaded with iron and low in fat for sure. It's prepared in under 30 minutes, or can be made in a sluggish cooker

Cooking Ingredients

    2 tsp cumin seeds
    squeeze bean stew drops
    2 tbsp olive oil
    600g carrots, washed and coarsely ground (don't bother stripping)
    140g split red lentils
    1l hot vegetable stock (from a shape is fine)
    125ml milk (to make it sans dairy, see 'attempt' beneath)
    plain yogurt and naan bread, to serve

Cooking Direction

    Stage 1
    Heat an enormous pot and dry-fry 2 tsp cumin seeds and a spot of stew chips for 1 min, or until they begin to hop around the container and delivery their smells.

    Stage 2
    Scoop out about half with a spoon and put away. Add 2 tbsp olive oil, 600g coarsely ground carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the skillet and bring to the bubble.

    Stage 3
    Stew for 15 mins until the lentils have enlarged and relaxed.

    Stage 4
    Whizz the soup with a stick blender or in a food processor until smooth (or leave it thick on the off chance that you like).

    Stage 5
    Season to taste and wrap up with a spot of plain yogurt and a sprinkling of the saved toasted flavors. Present with warmed naan breads.