Carrot & Lentil Soup
Recipe by Donegal Rapeseed Oil.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
15
mins
Total Time:
25
mins
Ingredients
-
2
tsp
cumin seeds
-
pinch of chilli flakes
-
2
tbsp
Donegal Rapeseed Oil
-
600
g
carrots
(washed and grated)
-
140
g
split red lentils
-
1
l
hot vegetable stock
-
125
ml
milk
-
plain yogurt and naan bread
(to serve)
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.