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Spicy Carrot and Lentil Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I can't claim this as my own - it's borrowed from Good Food. But it is so yummy :) Warming, comforting and really simple to make.

I can't claim this as my own - it's borrowed from Good Food. But it is so yummy :) Warming, comforting and really simple to make.

Ingredients

Serves: 2

Metric Cups
  • 1 teaspoon cumin seeds
  • 1 pinch of dried chilli flakes
  • 1 tablespoon olive oil
  • 300 grams carrots (I used frozen baby carrots which worked fine, otherwise use fresh and coarsely grate them, skin on)
  • 70 grams red lentils (split)
  • ¼ litre vegetable stock (hot)
  • 60 millilitres milk (or half a can of coconut milk for a dairy free option)
  • 1 teaspoon cumin seeds
  • 1 pinch of red pepper flakes
  • 1 tablespoon olive oil
  • 10⅗ ounces carrots (I used frozen baby carrots which worked fine, otherwise use fresh and coarsely grate them, skin on)
  • 2½ ounces red lentils (split)
  • ⅖ pint vegetable broth (hot)
  • 2 fluid ounce milk (or half a can of coconut milk for a dairy free option)

Method

Spicy Carrot and Lentil Soup is a community recipe submitted by LaurenMcC and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Dry fry cumin and chilli in a large saucepan over a low heat until the aromas are released. Scoop out half and set aside
  • Add the oil, carrots, stock, lentils and milk to the saucepan then bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
  • Blitz the soup in a liquidiser or with a stick blender.
  • Season and serve with a dollop of sour cream and the spices you set aside earlier. Bliss!
  • Dry fry cumin and chilli in a large saucepan over a low heat until the aromas are released. Scoop out half and set aside
  • Add the oil, carrots, stock, lentils and milk to the saucepan then bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
  • Blitz the soup in a liquidiser or with a stick blender.
  • Season and serve with a dollop of sour cream and the spices you set aside earlier. Bliss!
  • Tell us what you think