As the days are turning colder, and the leaves are falling there is one thing I think of….. It’s soup time!!
I do love a good soup, they are often dead easy to make, filling and lovely and warming. They beat the humble sandwich for lunch any day of the week. This one in particular is one of the easiest you can make; you can rustle it up in no time and only takes a few simple ingredients that most of us will have. It’s a good way to use up those red lentils in the back of the cupboard that you never know what to do with. I think this recipe originally came from Good Food, but it’s a regular I go back to time and time again. It’s low in fat and high fibre.
2 tsp. cumin seeds
1 tsp. crushed chilli flakes
650g carrots, scrubbed and grated
140g red lentils
1 litre vegetable stock ( I use the knorr stock pots)
chopped fresh coriander,yogurt and naan bread to serve
1. Dry fry the cumin seeds and chilli flakes in a large saucepan until fragrant and remove from the heat, scoop out half the quantity and set aside, this is for garnishing later on.
2. Add the grated carrots, lentils, stock and milk to the pan and season well with Salt and Freshly ground black pepper.
3. Bring the soup to the boil and then reduce the heat down, simmer for 20-30 minutes until the carrots and lentils are tender.
4. Remove from the heat and whizz the soup in a blender or using a stick blender until smooth.
5. Ladle into bowls and garnish with a swirl of yogurt and a sprinkle of the reserved cumin/chilli and some fresh coriander.
Serve with warmed Naan Bread on the side.