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Spicy Lentil and Carrot Soup

A warming blended soup with red lentils and carrots, spiced with cumin and chilli. Costs just 48p per portion and freezes beautifully.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Lunch, Starter
Cuisine: british, Indian
Ingredients Method

Ingredients
  

  • 200g red lentils, rinsed
  • 4 carrots, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder
  • 1 litre vegetable stock
  • 1 tin chopped tomatoes (400g)
  • Pinch salt and black pepper

Method
 

  1. Heat the oil in a large pan over medium heat. Add the onion and cook for 5 minutes until soft.
  2. Add the garlic, cumin, coriander and chilli powder. Cook for 1 minute until fragrant.
  3. Add the chopped carrots, red lentils, chopped tomatoes and vegetable stock. Stir well.
  4. Bring to the boil, then reduce heat and simmer for 20 minutes until the lentils are soft and the carrots are tender.
  5. Remove from heat and blend with a stick blender or in a food processor until smooth.
  6. Season with salt and pepper to taste. Add a splash of water if the soup is too thick.