
By Andy Smith
Spiced carrot and lentil soup
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooke
Updated at: Sat, 07 Dec 2024 14:42:35 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories281.6 kcal (14%)
Total Fat9.5 g (14%)
Carbs39.7 g (15%)
Sugars10.3 g (11%)
Protein11.9 g (24%)
Sodium845.6 mg (42%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat a large saucepan and dry-fry 2 tsp coriander seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.



Step 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.




Step 3
Simmer for 15 mins until the lentils have swollen and softened.
Step 4
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
Step 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.
Notes
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Easy
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Spicy
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