Spiced Carrot & Lentil Soup

A delicious, low fat, spicy soup, packed full of iron. IReady in under 30 minutes

Serves 4

Ingredients

• 2 tsp cumin seeds
• 1 pinch chilli flakes
• 2 tbsp olive oil
• 600g carrots, washed and coarsely grated (no need to peel)
• 1 litre/1 3/4 pints of vegetable stock
• 140g split red lentils
• 125ml milk (For a richer but dairy-free alternative, use a can of reduced-fat coconut milk instead of the milk)

Method

1. 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.
2. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
3. Cool a little then purée in a liquidiser (or use hand blender) or leave chunky if preferred.
4. Return soup to pan, reheat and sprinkle over the reserved toasted spices.

From Geoff

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