Practical way to Cooking Delicious Carrot, lentil and cumin spicy soup

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Carrot, lentil and cumin spicy soup

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Below are the ingridients that are required to make a tasty Carrot, lentil and cumin spicy soup:

  1. Use 600 grams of grated carrots.
  2. Prepare 1 of chopped onion.
  3. You need of 1 clove of garlic optional chopped.
  4. Prepare 1000 ml of stock (I used several veggie stock cubes).
  5. Get 2 tsp of cumin seeds.
  6. Get 1 tsp of paprika.
  7. Use 1 tbsp of olive oil or spray oil.
  8. Prepare 125 ml of milk (optional).
  9. You need 1 tsp of chilli flakes.
  10. Take 140 grams of red split lentils.
  11. Prepare of Good pinch of salt and pepper.

Done with the ingridients? Below are the sequences on serving Carrot, lentil and cumin spicy soup:

  1. Chop the onion, add the olive oil to a large pan, on a gentle heat slowly fry the onion. Whilst the onion is softening grate the carrots..
  2. Make a space in the pan then add the cumin and chilli flakes, warm them through. When you get the aroma coming through take out a tsp of the spices and set aside for toasting later..
  3. Throw in the grated carrot and stir, then add the hot stock stir again..
  4. Pour in the lentils, stir and add paprika and a good pinch of salt and pepper! Add the optional milk now..
  5. Leave to simmer for 30 minutes or until the red lentils have softened. Once it’s all cooked through using a hand blender blitz, then serve!! Enjoy.

Add the oil, carrots, stock, lentils and milk to the saucepan then bring to the boil. 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. A savory lentil soup full of vegetables is made with a light touch of tomato and spices. My first time using lentils and I feel it was a success.

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