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
Gluten-free
Nut-free
Better version
Toasted cumin and coriander seeds with fresh ginger and a swirl of yoghurt.
Per serving£1.15
Total cost£4.60
Time50 min
Ingredients for 4
- 600 g carrots , peeled and chopped
- 150 g dried red lentils , rinsed
- 1 onion , chopped
- 2 cloves garlic , crushed
- 20 g fresh ginger , grated
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp chilli flakes
- 1 l vegetable stock , fresh or from a good cube
- 2 tbsp olive oil
- salt and pepper , to taste
- To serve
- 4 tbsp natural yoghurt , to serve
Method
- Toast the cumin and coriander seeds in a dry pan until fragrant, then crush in a pestle and mortar.
- Heat the oil in a large pan and soften the onion for 6 minutes, then add the garlic, ginger, crushed spices and chilli flakes and cook for 2 minutes.
- Add the carrots, lentils and stock, bring to the boil and simmer for 25 to 30 minutes until tender.
- Blend until smooth and season to taste.
- Serve with a swirl of natural yoghurt and a final grind of pepper.
Equipment
- large saucepan
- small frying pan
- pestle and mortar
- stick blender
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.
