Spiced Carrot and Lentil Soup

By pedro.smith1@hotmail.com

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Rate this recipe 2.6/5 (46 Votes)

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Carrot Pickle (Gajar Ka Achar)

Pollock curry Shepherd's pie

Ingredients

2 tsp cumin seeds
pinch chilli flakes
2 tbsp oil
600g grated carrot
140g split red lentils
1l vegetable stock
125ml milk (coconut milk for richer flavour)
To serve:
plain yoghurt
naan bread

Details

servings 4
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Dry fry the cumin seeds and chilli flakes

Step 2

Scoop out half the seeds when they start to jump around the pan and leave to one side

Step 3

Add oil, carrot, lentils, stock and milk

Step 4

Bring to the boil and simmer for 15 minutes or until the lentils are softened

Step 5

Puree in a blender until smooth or leave chunky

Step 6

Finish with yoghurt and sprinkling of the reserved spices

Step 7

Serve with naan bread

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