Tuesday 20 February 2018

GIY Recipe

Spiced lentil and carrot soup

This recipe from Jane Hornby is packed full of iron. You can use a can of coconut milk instead of milk if you want to keep it dairy free. For a warming and nutritious supper, add some cooked strips of chicken at the end of cooking. Serves four.


* 2 tsp cumin seeds

* Pinch of chilli flakes

* 2 tbsp olive oil

* 600g carrots, washed and coarsely grated (no need to peel)

* 140g split red lentils

* 1l hot vegetable stock

* 125ml milk

* Plain yogurt and naan bread, to serve


* Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for one minute, 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.

* Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

* Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices.

* Serve with warmed naan breads.

Irish Independent

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