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–+ servings

Spiced carrot and lentil soup

Servings: 4
A lovely Autumn soup, warming and filling
Syn-free
Print Recipe
5 mins
20 mins

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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