This wonderfully easy warming soup is perfect for a cold autumn day like today. So few ingredients, you don’t even have to chop any onions, grating a few carrots is the extent of the prep and even those don’t need peeling! Told you it was easy! It’s also the perfect recipe for me not only to have for lunch ( it’s freezing today ) but to see if I can get the problem with my blog sorted, because last week I sat writing a post only to post it and it all went wrong, I find it so disheartening because I’m far from savvy with all this technology malarkey, anyway that’s enough waffling about my techno problems! Back to the soup….
You can obviously control the heat and spice you want, I added a little more of the chilli flakes than I have mentioned in the ingredients list but then I’ve mentioned lots of times how we love a bit of spice here. Once you’ve given it a whizz with your stick blender taste and taste again for seasoning I found it needed quite a lot of salt, roasting the carrots first would give it an extra boost of flavour but remember this is simple, quick and delicious. It takes 30 mins from start to finish. Make sure you make enough of the toasted cumin and chilli flakes to sprinkle on when you’re ready to serve, just as importantly take out and put to the side before you add the rest of the ingredients. Okay let’s get too it!
You will need: A large saucepan to cook all the ingredients
• 2 tsp cumin seeds
• Pinch of chilli flakes ( mine was a large pinch! )
• 2 tbsp olive oil
• 600g carrots, washed and coarsely grated ( no need to peel )
• 140g split red lentils ( rinsed )
• 1 ltre hot vegetable stock ( I use bouillon ) cube is fine
• 125ml milk
• Plain yogurt to serve ( optional) bread
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to pop. Scoop out about half of the seeds with a spoon and set aside.
Add the oil, carrot, lentils and the stock along with the milk. Bring to the boil, simmer uncovered for 15mins until the lentils have swollen and softened.
Whizz the soup with a stick blender until smooth. Season to taste. Before serving add a dollop of yogurt and a sprinkle of the reserved toasted spices. Serve with bread. Naan bread with be good but any bread works great.
Enjoy and as always let me know if you try it, I love to see your pics on Instagram.