Difference between revisions of "Spiced carrot & lentil soup"
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(Created page with "*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 c...") |
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*125ml milk | *125ml milk | ||
*plain yogurt and naan bread, to serve | *plain yogurt and naan bread, to serve | ||
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| + | '''Method'''<br> | ||
| + | #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 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. | ||
Revision as of 17:43, 12 October 2015
- 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
- plain yogurt and naan bread, to serve
Method
- 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 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.
