Warming and packed full of flavour this heart carrot, apple and lentil soup makes a delicious spicy supper or filling lunch. Serve with warm bread.
Preparation time: 10 Minutes
Cooking time: 25 Minutes
Serves: 6
What You’ll Need:
- ½ tsp chilli flakes
- 2 tsp cumin seeds
- 2 tbsp olive oil
- 450g carrots, peeled and cut into small pieces
- 2 Bramley apples (approx 450g), peeled, cored and roughly chopped
- 1 celery stick, finely sliced
- 125g split red lentils
- 750ml hot vegetable stock
- 250ml coconut cream
To serve:
- 4 tbsp plain yoghurt
- Small handful of coriander leaves
- Warm naan bread, to serve
What To Do:
- Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
- Add the oil to the pan, and once it is hot, stir in the carrots, apple and celery. Fry for about 5 minutes, and then add the lentils, stock and coconut milk. Bring to a simmer and cook for about 15 minutes, covered with a lid, until the carrots and lentils are tender.
- Blitz the soup until smooth, and season with salt and pepper. To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves. Serve with warm naan bread.
Tip: This soup keeps really well, so any you don’t eat straight away, store in the fridge for up to 3 days, or freeze in individual portions for up to 3 months.
Recipe from Bramleyapples.co.uk