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Below are the ingridients that are required to make a tasty Carrot, lentil and cumin spicy soup:
- Use 600 grams of grated carrots.
- Prepare 1 of chopped onion.
- You need of 1 clove of garlic optional chopped.
- Prepare 1000 ml of stock (I used several veggie stock cubes).
- Get 2 tsp of cumin seeds.
- Get 1 tsp of paprika.
- Use 1 tbsp of olive oil or spray oil.
- Prepare 125 ml of milk (optional).
- You need 1 tsp of chilli flakes.
- Take 140 grams of red split lentils.
- Prepare of Good pinch of salt and pepper.
Done with the ingridients? Below are the sequences on serving Carrot, lentil and cumin spicy soup:
- 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..
- 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..
- Throw in the grated carrot and stir, then add the hot stock stir again..
- Pour in the lentils, stir and add paprika and a good pinch of salt and pepper! Add the optional milk now..
- 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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