Spiced Lentil and Carrot Soup
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Nutrition: Per serving
155 Kcals Fat
A great heart-warming soup you can eat with wholegrain rolls or pitta bread. A low salt stock keeps the salt content down.
2 tablespoons rapeseed oil
1 teaspoon cumin seeds
1 medium onion, finely sliced
2 cloves garlic, finely chopped
2 green chillies finely chopped
½ can tinned tomatoes
½ teaspoon turmeric
200g carrots, peeled and grated
50g split red lentils
1 litre low salt vegetable stock
Parsley sprigs to garnish
- Heat the oil in a heavy based saucepan, add the cumin seeds, onion, garlic and chillies and cook gently until onions slightly golden.
- Add the tomatoes and turmeric, stirring well for a further few minutes.
- Add the carrots and continue cooking gently for another few minutes.
- Add the lentils, stir well and pour the vegetable stock and bring to boil. Lower the heat, cover and simmer gently for about 20 minutes or until lentils are just tender. Serve hot with parsley sprigs.