Quick Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 2 tsp cumin seeds
- Pinch of chili flakes
- 2 tbsp olive oil
- 600g carrots, coarsely grated
- 140g split red lentils
- 1L hot vegetable stock
- 125ml milk
- Plain yogurt and naan bread, for serving
Step-by-Step Instructions
- In a large saucepan, dry-fry the cumin seeds and chili flakes for 1 minute until fragrant. Remove half and set aside.
- Add olive oil, grated carrots, lentils, vegetable stock, and milk to the pan. Bring to a boil.
- Reduce heat and simmer for 15 minutes until the lentils are soft and swollen.
- Use a stick blender or food processor to blend the soup until smooth.
- Season to taste with salt and pepper.
- Serve hot, topped with a dollop of yogurt and a sprinkle of the reserved spices. Accompany with warm naan bread.
Chef’s Tips and Tricks
- No need to peel the carrots – just give them a good wash to save time and retain more nutrients.
- For a dairy-free version, substitute the milk with reduced-fat coconut milk.
- Try adding a teaspoon of grated fresh ginger for an extra flavor kick.
- This soup freezes well, so consider making a double batch for quick future meals.
Nutritional Information
Per serving:
- Calories: 238
- Fat: 7g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 11g
