Spiced carrot & lentil soup

• Vegetarian

• Produce

  • 600 g Carrots
  • 1 pinch Chilli flakes
  • 140 g Split red lentils

• Canned Goods

  • 1 liter Vegetable stock, hot

• Oils & Vinegars

  • 2 tbsp Olive oil olive oil ol-iv oyl probably the most widely-used oil in cooking

• Nuts & Seeds

  • 2 tsp Cumin seeds

• Bread & Baked Goods

  • 1 Yogurt and naan bread, plain

• Dairy

  • 125 ml Milk milk mill-k one of the most widely used ingredients

Found on bbcgoodfood.com

Description

Ingredients

• 2 tsp cumin seeds
• pinch chilli flakes
• 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. Its…
• 600g carrots, washed and coarsely grated (no need to peel) Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
• 140g split red lentils
• 1l hot vegetable stock (from a cube is fine)
• 125ml milk Milk mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
• plain yogurt and naan bread, to serve Yogurt yog-ertYogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Directions

• 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 release their aromas. Scoop out about half of the seeds with a spoon and set aside. 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 (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Nutrition