Spicy carrot and lentil soup
Dannii Martin’s warming carrot and lentil soup recipe is perfect if you're looking for an easy and healthy lunch. To make it into more of a meal serve it with a hunk of crusty bread and a dollop of Greek yoghurt for a simple midweek meal or winter warmer.
Ingredients
Carrot and lentil soup
- 250g of carrots , peeled and diced
- 75g of lentils , any type will work in this recipe
- 1 small onion , diced
- 1 tbsp of ground cumin
- 1/2 tsp red chillies , diced
- 2 garlic cloves , crushed
- 2 tbsp of fresh parsley , chopped
- 800ml of boiling water
- 1 tbsp of olive oil
- 1 pinch of sea salt
- 1 pinch of black pepper
To serve
- 2 tbsp of Greek yoghurt
- curly parsley , roughly chopped
Method
1
Place a tablespoon of olive in a large pan and place over a medium heat. Add the chopped onion and cook for 2 minutes or until tender and translucent
2
Add the diced carrots and lentils to the pan and cook for a further 30 seconds
3
Stir in the remaining soup ingredients and allow to simmer for 20 minutes. If it starts to look a little thick, add a little more water to thin it down as required
4
Once cooked, blend the soup until smooth using a hand blender or food processor. Adjust the seasoning to taste and serve with a dollop of Greek yoghurt and a sprinkle of chopped parsley
Discover more:
Go to Comments
Spicy carrot and lentil soup
