Spiced Carrot & Lentil Soup
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Freezable, Egg-Free, Healthy, Low Calorie
10 mins
25 mins
Easy
4
Sugars
13g
Kcal
263
Fibre
9g
Fat
8g
Protein
11g
Saturates
2g
Salt
0.91g
Carbs
31g
Info
Cooking time:
Prep time:
10 mins
Freezable, Egg-Free, Healthy, Low Calorie
Difficulty:
Serves:
25 mins
Easy
4
Info
10 mins
Prep time:
Cooking time:
25 mins
Difficulty:
Easy
Serves:
4
Freezable, Egg-Free, Healthy, Low Calorie
Sugars
13g
Fibre
9g
Protein
11g
Salt
0.91g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Freezable, Egg-Free, Healthy, Low Calorie
10 mins
25 mins
Easy
4
Sugars
13g
Fibre
9g
Protein
11g
Salt
0.91g
Info
Prep time:
10 mins
Cooking time:
25 mins
Difficulty:
Easy
Serves:
4
Freezable, Egg-Free, Healthy, Low Calorie
Kcal
13g
Fat
8g
Saturates
2g
Carbs
2g
Ingredients:
• 2 tsp cumin seeds
• Pinch of chilli flakes
• 2 tbsp olive oil
• 600g carrots, washed and coarsely grated
• 140g split red lentils
• 1.5 litres hot vegetable stock
• 125ml milk
• Plain yogurt and naan bread, to serve
Instructions:
1. Heat a large saucepan and dry-fry cumin seeds and chilli flakes for 1 minute.
2. Add olive oil, carrots, lentils, and vegetable stock. Bring to a boil.
3. Simmer for 15 minutes until lentils are soft.
4. Blend the soup until smooth, then stir in milk.
5. Reheat gently and serve with a dollop of yogurt and naan bread.