GODDARD’S CARROT AND LENTIL SOUP
Ingredients
2 tsp cumin seeds
pinch chilli flakes
2 Tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1litre hot vegetable stock
125ml milk
plain yohurt and good quality bread to serve
pinch chilli flakes
2 Tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1litre hot vegetable stock
125ml milk
plain yohurt and good quality bread to serve
Method
Heat a large saucepan and add the cumin seeds. Dry-fry the cumin seeds until they become fragrant (1 minute) add the chilli flakes and toss around briefly. Remove half of the seeds and set aside.
Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 30 minutes or until the lentils and carrots have softened.
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices.
Serve with some good quality crusty bread.
Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 30 minutes or until the lentils and carrots have softened.
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices.
Serve with some good quality crusty bread.
Comments
When making a soup like this it is paramount that you get the freshest, sweetest market ingredients available as the end result will be far superior!To download a printable version of this recipe click here