Spiced carrot & lentil soup is a delicious blend loaded with iron and protein and is low in fat. It is a quick fix for anyone on the go but needs a nutritious light meal. It is an excellent soup for weight loss and maintaining healthy levels of essential nutrients in the body.
Prep time: 10 mins
Cook time: 15 mins
Difficulty level: Easy
Cumin seeds (2 tsp)
Pinch of chilli flakes
Olive oil (2 tbsp)
Carrots (600g) washed and coarsely grated
Split red lentils (140g)
Vegetable stock (1l)
Serve with naan bread and Plain yoghurt
Dry-fry 2 teaspoons of cumin seeds and a pinch of chilli flakes in a large saucepan for 1 minute (or until you can perceive their unique aromas.)
Scoop and set aside half a spoon of the cumin and chilli flakes. Add two tablespoons of olive oil, 140g split red lentils, 600g grated carrots, 125ml milk and 1L of hot vegetable stock to the pan and allow to boil.
Allow simmering for about 15 minutes until the lentils are softened and swollen.
Use a food processor, or you can stir the soup with a stick blender until it is smooth. You can leave it chunky if that's what you prefer.
Add season to taste, then finish with one or two scoops of plain yoghourt and top with a sprinkling of the toasted spices you set aside earlier. Serve with naan bread.