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Carrot and lentil soup

Check out our simple red lentil soup recipe with lightly spiced curried carrots. This veggie soup is easy to make and under 300 calories

Ingreadient:

    • 2 tbsp groundnut oil
    • 2 onions, diced
    • 500g carrots, diced
    • 1 tbsp mild curry powder
    • 4 tbsp red lentils
    • 1.5 litres vegetable stock
    • 1 tsp cumin seeds
    • 4 tbsp coconut yogurt or natural yogurt
    • a small bunch coriander, leaves picked

Directions :

    1. Heat 1 tbsp of oil in a large pan and soften the onions and carrots for 10 minutes. Add the curry powder and fry for 2 minutes before adding the lentils and stock. Bring to the boil and simmer for 20 minutes until the carrots are tender and lentils soft. Season with pepper and a little salt if it needs it.
    2. Take off the heat and blend until smooth using a stick blender (or blend in a food processor then pour back into the pan to reheat).
    3. Heat the rest of the oil in a small frying pan then sizzle the cumin seeds until golden and fragrant.
    4. Top each bowl of soup with a spoonful of yogurt, the cumin seeds and a sprinkle of coriander leaves.

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