Ingredients
- 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
Method
STEP 1
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.
STEP 2
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.
STEP 3
Simmer for 15 mins until the lentils have swollen and softened.
STEP 4
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
STEP 5
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
Prep:10 mins
Cook:15 mins
Easy
Serves 4
A delicious and spicy soup packed full of iron and low in fat. Ready in under half an hour
Healthy Vegetarian
Nutrition
- Kcal 238
- Fat 7g
- Saturates 1g
- Carbs 34g
- Sugars 0g
- Fibre 5g
- Protein 11g
- Low in salt 0.25g