Ingredients
- 2 tsp cumin seeds
- pinch chilli flakes
- 2 Tbsp olive oil
- 600g carrots, washed and coarsely grated (no need to peel)
- 140g split red lentils
- 1litre hot vegetable stock
- 125ml milk
- plain yohurt and good quality bread to serve
GODDARDS CARROT AND LENTIL SOUP
Method
- Heat a large saucepan and add the cumin seeds
- Dry-fry the cumin seeds until they become fragrant (1 minute) add the chilli flakes and toss around briefly
- Remove half of the seeds and set aside
- Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil
- Simmer for 30 minutes or until the lentils and carrots have softened
- 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
- Serve with some good quality crusty bread
Comments
When making a soup like this it is paramount that you get the freshest, sweetest market ingredients available as the end result will be far superior!
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