Image of Spiced Carrot & Lentil Soup

Serves

4 People

Cooking Time

30 minutes

Season

Spring
Winter
Autumn
Summer

Dietary

Dairy Free
Gluten Free
Vegan
Vegetarian

Ingredients (all available at Plentiful - except fresh coriander to serve)

  • 2 tsp cumin seeds
  • Pinch of chilli flakes
  • 2 tbsp olive oil
  • 600g carrots, washed and coarsely grated (no need to peel)
  • 140g split red lentils
  • 1l hot vegetable stock
  • 125ml plant-based milk (to make it dairy-free, can also use dairy)
  • Plain yogurt and fresh coriander, to serve


Method:

  1. Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 minute, or until they start to jump around the pan and release their aromas.
  2. Scoop out about half with a spoon and set it aside. Add 2 tbsp olive oil and 600g coarsely grated carrots, along with 140g split red lentils, 1l hot vegetable stock, and 125ml plant-based milk to the pan. Bring the mixture to a boil.
  3. Simmer for 15 minutes until the lentils have swollen and softened.
  4. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
  5. Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan bread.

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