A delicious, spicy blend packed full of iron and low in fat. This vibrant soup is ready in under half an hour and has earned a 4.6 out of 5 star rating. It’s perfect for batch cooking and freezing for quick, healthy meals throughout the week.
Ingredients
- 2 tsp cumin seeds
- Pinch of chili flakes
- 2 tbsp olive oil
- 600g carrots, washed and coarsely grated
- 140g red lentils
- 1 liter hot vegetable stock
- 125ml milk (or plant-based alternative)
- Plain yogurt and naan bread, to serve (optional)
Instructions
- Heat a large saucepan and dry-fry the cumin seeds and chili flakes for 1 minute, or until they start to jump around the pan and release their aromas.
- Add the olive oil and grated carrots, then stir and cook for 10 minutes until softened.
- Stir in the lentils, vegetable stock, and milk. Bring to a boil, then reduce heat and simmer for 15 minutes until the lentils are tender.
- Using a hand blender or food processor, blend the soup until smooth (or leave it chunky if preferred).
- Season to taste with salt and pepper.
- Serve with a dollop of yogurt and warm naan bread if desired.