Spiced carrot & lentil soup




10 min


15 min


cumin seeds 2 tsp
Chilli flakes pinch
olive oil 2 tbsp
carrots, washed and coarsely grated (no need to peel) 600 gr
split red lentils 140 gr
hot vegetable stock (from cube is fine) 1l
milk 125 ml
plain yoghurt
naan bread, to serve
  1. Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
  2. Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
  3. Simmer for 15 mins until the lentils have swollen and softened.
  4. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
  5. Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.


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