Spiced Lentil Soup

This warming soup is perfect for a blustery day; it is simple and nutritious and warms you through and through! It is lovely served with warm pitta breads or naan and natural yoghurt. Try our Naan Bread recipe.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Weigh the lentils and rinse under cold water.

Step 2

Wash, peel and finely dice the carrots.

Step 3

Peel and finely chop the onions.

Step 4

Measure 1 litre of boiling water into the measuring jug, crumble in the stock cube and stir to dissolve.

Step 5

Put the vegetable oil, carrots and onions in the saucepan over a medium heat. Stir for 3–4 minutes until the onions are soft.

Step 6

Add the lentils (they do not require soaking prior to cooking), cumin and chilli flakes or curry powder and stir over a medium heat for 1 minute.

Step 7

Add the stock and milk (if using) and bring to the boil. Reduce the heat, cover and simmer for 30 minutes or until the lentils and carrots are soft.

Step 8

Ladle half of the soup into the blender. Holding a tea towel over the lid, blend until smooth and pour into a mixing bowl.

Step 9

Repeat for the remaining mixture.

Step 10

Season with black pepper to taste (if using).

Step 11

Add 1 x 15ml spoon of natural yoghurt (if using), and 1 x 5ml spoon of finely chopped coriander to serve.

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