Carrot & Lentil Soup

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins

Recipe by Donegal Rapeseed Oil.


0/8 Ingredients


0/7 Instructions
  • Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
  • Scoop out about half of the seeds with a spoon and set aside.
  • Add the Donegal Rapeseed Oil, carrots, lentils, stock and milk to the pan and bring to the boil.
  • Simmer for 15 mins until the lentils have swollen and softened.
  • Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
  • Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices.
  • Serve with warmed naan breads.

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