Starters
International
InternationalSpiced Carrot and Lentil Soup
A warming, budget-friendly soup of carrots and red lentils with toasted spices. The tiers build from a store-cupboard pot to a freshly spiced, coconut-enriched bowl with a dukkah and yoghurt finish.
Vegetarian
Vegan
Gluten-free
Dairy-free
Nut-free
Budget version
Carrots and red lentils simmered with curry powder and a stock cube.
Per serving£0.60
Total cost£2.40
Time40 min
Ingredients for 4
- 500 g carrots , peeled and sliced
- 150 g dried red lentils , rinsed
- 1 onion , chopped
- 2 tsp curry powder
- 1 vegetable stock cube , dissolved in 1 litre boiling water
- 1 tbsp vegetable oil
- salt and pepper , to taste
Method
- Heat the oil in a large saucepan and soften the onion for 5 minutes.
- Stir in the curry powder and cook for 1 minute until fragrant.
- Add the carrots, lentils and stock, then bring to the boil.
- Simmer for 25 minutes until the carrots and lentils are soft.
- Blend until smooth, season to taste and serve hot.
Equipment
The three ways, side by side
Budget
Carrots and red lentils simmered with curry powder and a stock cube.
Better
Toasted cumin and coriander seeds with fresh ginger and a swirl of yoghurt.
Ultimate
Roasted carrots, fresh garam masala, coconut milk and a dukkah-and-coriander-oil finish.
