Spiced carrot and lentil soup
- 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
- 1l hot vegetable stock (from a cube is fine)
- 125ml milk (to make it dairy-free, see ‘try’ below)
- plain yogurt and naan bread, to serve
- STEP 1
Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- STEP 2
Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- STEP 3
Simmer for 15 mins until the lentils have swollen and softened.
- STEP 4
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- STEP 5
Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Red lentil and squash dahl
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp cayenne pepper
- 400g butternut squash, peeled and cut into 2cm (prepared weight)
- 400g can chopped tomato
- 1.2l chicken stock
- 1 heaped tbsp mango chutney
- 300g red lentil
- small pack coriander, roughly chopped
- naan bread, to serve
- STEP 1
Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.
- STEP 2
Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.
Product photography is representative only. Weights and portions will be as stated.