Spiced carrot and lentil soup

BY:
Pip
PUBLISHED:
UPDATED:

A lovely autumn soup, warming, filling and syn free

5 mins

20 mins

208 kcals

serves 4

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SPICED CARROT AND LENTIL SOUP

This recipe is adapted from BBC Good Food (click here) to be Slimming World friendly. It’s very easy, very quick and does a great job at filling you up.

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Spiced carrot and lentil soup


  • Author: Pip Payne
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

A lovely Autumn soup, warming and filling

Syn-free


Ingredients

Scale
  • 2 tsp cumin seeds
  • 1 tsp chilli flakes
  • 600 g carrots (washed and roughly diced (no need to peel if you don’t have time!))
  • 140 g red lentils
  • 1 litre hot vegetable stock
  • Fat free yoghurt and coriander to serve

Instructions

  1. Heat a large saucepan, and dry fry the cumin seeds and chilli flakes for 1 minute, stirring (don’t allow to burn)
  2. Remove from the heat and take half out to save for later
  3. Add the carrot, lentils and stock and bring to the boil, then simmer for 15-20 minutes until the carrots are soft, and the lentils have swollen and softened.
  4. Whizz up with a hand blender, and season with salt and pepper. You can add more boiling water if you want a less thick consistency
  5. Serve with a dollop of yoghurt on top, and a sprinkling of the remaining toasted spices.

Notes

If you haven’t used your HEA milk for the day, then you can add 125ml with the vegetable stock for a slightly creamier soup. You can cook this in the slow cooker, add an extra 125ml of stock.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes

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