Red lentil and carrot soup with cumin
A golden, silky soup that fills you up. Cumin and a squeeze of lemon make it taste far richer than it is.
- Time35 min
- LevelEasy
- Costabout £0.60 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion and carrots for 8 minutes until starting to soften.
8 min - 2
Add the garlic, cumin and turmeric and stir for 1 minute until it smells warm and toasty.
1 min - 3
Add the lentils and stock. Bring to the boil, then simmer for 20 minutes until the lentils collapse.
20 min - 4
Blend until smooth with a stick blender. Add a splash of water if it is too thick.
- 5
Stir in the lemon juice and season well.
- 6
Serve each bowl with a spoonful of yoghurt on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.