Spiced carrot & lentil soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp cumin seeds2 tsp coriander seeds0.5 fresh red chilli, finely sliced (deseeded, optional!)1 tsp olive oil1 small onion, chopped500g carrots , washed and coarsely grated (no need to peel)80g split red lentils500ml hot vegetable stock (from a cube is fine)1 cup skimmed milkhandful of fresh coriander
1. Heat a large saucepan, lightly crush and then dry-fry the cumin and coriander seeds and chilli for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, onion and carrot and fry for a minute or two, then add the lentils, stock, most of the fresh coriander, chopped and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
2. 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 yogurt and a sprinkling of the reserved toasted spices and rest of the fresh, chopped coriander. Serve with warmed naan breads.
NB Don't forget to add the calories for the yogurt and naan bread if using!
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. 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 yogurt and a sprinkling of the reserved toasted spices and rest of the fresh, chopped coriander. Serve with warmed naan breads.
NB Don't forget to add the calories for the yogurt and naan bread if using!
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 127.7
- Total Fat: 2.7 g
- Cholesterol: 1.2 mg
- Sodium: 121.8 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 6.0 g
- Protein: 5.7 g
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