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Spiced carrot and lentil soup


  • 1 tsp cumin seeds
  • 1 pinch chilli flakes
  • 1 tbsp olive oil
  • 300 g carrots washed, coarsely grated
  • 70 g red lentils
  • 600 ml vegetable stock hot
  • plain yoghurt and bread to serve


  • Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, 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 bread of your choice