Spiced Lentil & Carrot Soup
Print RecipeIngredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 500 g carrots, peeled and chopped
- 150 g red lentils, rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1.2 litres vegetable stock
- Juice of 1 lemon
- Salt and pepper
- Fresh coriander or parsley to garnish
Instructions
Method
Heat olive oil in a large saucepan. Fry onion and garlic for 3–4 minutes until soft.
Add carrots and cook for 5 minutes, stirring.
Stir in cumin, coriander and turmeric. Add lentils and stock. Bring to the boil.
Reduce heat and simmer for 20 minutes until carrots and lentils are soft.
Blend with a stick blender until smooth (or leave chunky if you prefer).
Stir in lemon juice and season to taste.
Serve hot with a sprinkle of fresh herbs and a slice of wholemeal bread.
Tip: Make a double batch – it freezes well and reheats quickly for easy lunches.
