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Spiced Carrot and Lentil Soup


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Rate this recipe 2.6/5 (46 Votes)


  • 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


servings 4
Level of difficulty Average
Cost Average budget


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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