Tuesday, 17 June 2014

Spicy Lentil & Carrot soup

This is the classical lentil & carrot soup with a kick. It's a perfect winter warmer too with the addition of  spice. It's also brilliant for freezing in batches so you've always got some to tuck into on a rainy day

The amount below will give 4-6 generous servings :

4 oz split red lentils
2 1/4 pints vegetable stock
12 oz carrots - chopped
2 onions chopped
1/2 tin chopped tomatoes
3 garlic cloves - crushed
2 tbsp oil
1 tsp ground cumin
1 tsp ground coriander
1 green chillies
1/2 tsp curry powder
1 tbsp lemon juice
300ml milk
coriander to garnish

  • Start by washing the lentils under cold water, place in a large heavy based pan with 900ml of the stock, the carrots, onions, tomatoes & garlic cloves. Bring to the boil on a high heat, lower the heat, cover with a lid and leave to simmer till the vegetables have softened - about 20-30 minutes
  • While the vegetables are simmering, heat the oil in a frying pan & add the seeds, green chilli & curry powder & fry on a low heat till the seeds browned, remove from the heat & add in the lemon juice & salt*
  • Add in the remaining stock, milk & spice mixture to the vegetables. Blitz together with a blender, and simmer for 10-12 minutes - or until it's reached your preffered consistency. Serve garnished with fresh coriander & an optional swirl of natural yogurt 

*If you're freezing the soup, freeze after the 2nd step. Fully defrost the vegetables on the day of use & carry on with the 3rd step


  1. Hey hun! Just to let you know I've nominated you for a Liebster Award :) you can find out all about it on my blog. I was nominated for mine by the lovely Zana at http://zanashomemade.blogspot.co.uk/

    Hazel xxx

  2. Awh thank you hazel x x x