Spiced carrot & lentil soup

Method

1. 1

   Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

2. 2

   Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.

3. 3

   Simmer for 15 mins until the lentils have swollen and softened.

4. 4

   Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

5. 5

   Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Nutrition

calories

263 calories

fatContent

8 grams fat

fiberContent

9 grams fiber

sugarContent

13 grams sugar

sodiumContent

0.91 milligram of sodium

proteinContent

11 grams protein

carbohydrateContent

31 grams carbohydrates

saturatedFatContent

2 grams saturated fat

Indicative values from the source, for the original recipe.

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