Spiced carrot & lentil soup
Meals
A scrumptious, hot mix stuffed loaded with iron and low in fat for sure. It's prepared in under 30 minutes, or can be made in a sluggish cooker
Cooking Ingredients
2 tsp cumin seeds
squeeze bean stew drops
2 tbsp olive oil
600g carrots, washed and coarsely ground (don't bother stripping)
140g split red lentils
1l hot vegetable stock (from a shape is fine)
125ml milk (to make it sans dairy, see 'attempt' beneath)
plain yogurt and naan bread, to serve
Cooking Direction
Stage 1
Heat an enormous pot and dry-fry 2 tsp cumin seeds and a spot of stew chips for 1 min, or until they begin to hop around the container and delivery their smells.
Stage 2
Scoop out about half with a spoon and put away. Add 2 tbsp olive oil, 600g coarsely ground carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the skillet and bring to the bubble.
Stage 3
Stew for 15 mins until the lentils have enlarged and relaxed.
Stage 4
Whizz the soup with a stick blender or in a food processor until smooth (or leave it thick on the off chance that you like).
Stage 5
Season to taste and wrap up with a spot of plain yogurt and a sprinkling of the saved toasted flavors. Present with warmed naan breads.