I think I have a couple of versions of carrot and lentil soup on the blog so apologies for adding another one but I just saw this in a magazine (Womens Fitness to be exact) and the picture looked nice. It’s pretty handy to make as well, although you do have to grate a load of carrots. You could do them in a food processor if you have a grater attachment. I had a conversation with my colleague about food processors and he thinks they are great, maybe it’s just me but I just don’t like the hassle involved in cleaning the thing. Okay back to the recipe after my rant 🙂
Ingredients
2 tbsp olive oil
600g carrots, grated
140g red lentils
1l vegetable stock
125ml milk
2tsp cumin
Pinch of chilli
Plain yoghurt
Fresh coriander, chopped
Method
1. Heat the olive oil in a pan then add all the ingredients.
2. Bring to the boil and simmer for 15 minutes until the lentils have softened.
3. Whizz in a blender (I just used a stick blender) until smooth.
4. Season to taste and add a dollop of plain yoghurt and some chopped coriander before serving.
Note: I always add onion and garlic to soup, so I fried this off before adding the rest of the ingredients.
Delishuss Blog 