Spiced carrot and lentil soup
A lovely Autumn soup, warming, filling and syn-free
5 mins
20 mins
208 kcal
5 mins
20 mins
208 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
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
Servings: 4
A lovely Autumn soup, warming and filling Syn-free
Print Recipe
Ingredients
- 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
- Heat a large saucepan, and dry fry the cumin seeds and chilli flakes for 1 minute, stirring (don't allow to burn)
- Remove from the heat and take half out to save for later
- 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.
- 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
- 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.
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