Spiced carrot & lentil soup


2 tsp cumin seeds

squeeze bean stew chips

2 tbsp olive oil

600g carrots

, washed and coarsely ground (no compelling reason to peel)

140g split red lentils

1l hot vegetable stock (from a block is fine)

125ml drain

plain yogurt

also, naan bread, to serve


  • Warmth a huge pot and dry-sear 2 tsp cumin seeds and a touch of stew drops for 1 min, or until the point when they begin to hop around the dish and discharge their smells.
  • Scoop out about half with a spoon and put aside. Include 2 tbsp olive oil, 600g coarsely ground carrots, 140g split red lentils, 1l hot vegetable stock and 125ml drain to the dish and convey to the bubble.
  • Stew for 15 mins until the point that the lentils have swollen and diminished.
  • Whizz the soup with a stick blender or in a nourishment processor until smooth (or abandon it thick in the event that you incline toward).
  • Season to taste and complete with a touch of plain yogurt and a sprinkling of the held toasted flavors. Present with warmed naan breads.

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