Recipes
Carrot and lentil soup
Carrot and lentil soup is a tasty and nutritious soup made with carrots, lentils, veggies, herbs and spices. It's a hearty and filling dish that's high in vitamins and minerals. Soup is a healthy as it contains vitamins, minerals, fiber, and protein.
Ingredients 8
- 1 tablespoon of olive oil
- 2 cups of carrots ,washed and grated
- ¼ cup of milk
- ¼ cup of yogurt, to serve
- 1 tablespoon of cumin seeds (Jeera)
- A pinch of chilli flakes
- 1/3 cup of split red lentils (Lal masoor ke dal)
- 2 ¼ cups hot vegetable stock
Method
- Heat a large saucepan.
- Dry fry the cumin seeds (jeera) and chilli flakes for 1 minute.
- Scoop out about half of the seeds with a spoon and set aside.
- Add the oil, carrot, lentils, stock, and milk to the pan and bring to the boil.
- Simmer for 15 minutes until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth.
- Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices.
Nutrition facts
Approximate values for the recipe as written.
| Energy | 238 Kcal |
|---|---|
| Carbohydrates | 34 g |
| Proteins | 11 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Fiber | 5 g |
| Sugar | 1 g |