- 2 tsp cumin seeds
- ¼ tsp chilli flakes
- 2 tbsp olive oil
- 600g carrots, washed and coarsely grated (no need to peel)
- 140g red lentils
- 1 ltr hot vegetable stock (from a cube is fine)
- 125ml reduced coconut milk
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.
Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g
split red lentils, 1 liter hot vegetable stock and 125ml coconut milk to the pan and bring to the boil.
Simmer for 15 mins until the lentils have swollen and softened.
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices.
Serve with warmed naan breads.
Preparation and cooking time
A delicious and spicy soup packed full of iron and low in fat. Ready in under half an hour
- Kcal 238
- Fat 7g
- Saturates 1g
- Carbs 34g
- Sugars 0g
- Fibre 5g
- Protein 11g
- Low in salt 0.25g