Spiced Carrot and Lentil Soup
Easy to make but so full of flavour, this Spiced Carrot and Lentil Soup is healthy and delicious. Top with crispy lentils, natural yoghurt and chilli flakes and serve alongside some warmed naan bread for a flavoursome and hearty dish.
Servings: 4
Equipment
- Dutch oven
- Sharp knife
- Chopping Board
- Wooden spatula
- Immersion blender
- medium baking tray
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium brown onion peeled and diced
- 1 teaspoon mustard seeds
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- 1 teaspoon cumin seeds
- 1 knob fresh ginger peeled and minced
- 3 cloves garlic peeled and minced
- 2 tablespoons tomato paste
- 1 kg carrots ends removed, cut into 2 cm thick rounds
- 1 litre chicken broth or vegetable stock
- ½ cup dried red lentils
- 1 teaspoon sea salt flakes
Crispy Lentils
- 400 gram can brown lentils strained and rinsed
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt flakes
- 1 tablespoon extra virgin olive oil
To serve
- chilli flakes optional
- 4 pieces Naan bread choose gluten free if needed
- ½ cup natural yoghurt or unsweetened natural coconut yoghurt
Instructions
- Preheat the oven to 180°C, wrap the naan bread in foil and set aside. Line a baking tray with parchment paper and set aside.
- Bring a large pot or Dutch oven to a medium heat. Add the olive oil and then the diced onion and sauté until the onion is translucent. Add the mustard seeds, ground coriander, garam masala, cumin seeds, ginger and garlic and stir to combine. Sauté until the spices are fragrant.
- Add the tomato paste and stir through the spices. Next add the carrot pieces, chicken stock, dried red lentils and salt and bring to a boil. Boil for around 15 minutes and then reduce to simmer for another 15 minutes, stirring occasionally. Once the carrots are tender enough to pierce easily with a fork, turn off the heat.
- Add the strained brown lentils as well as the ground cumin, garlic powder, onion powder, salt and olive oil. Toss everything together until well combined. Spread out into a single layer and place into the oven for 12 minutes or until crispy.
- Use an immersion blender to blend the soup to reach your desired texture.
- Meanwhile place the naan bread into the oven to warm for 5-10 minutes or until warm.
- To serve, spoon the soup into bowls and top with crispy lentils, yoghurt and chilli flakes and serve alongside warmed naan bread.
Notes
Storage
Store leftover soup in a glass airtight container in the fridge for up to 4 days. Alternatively, freeze in individual serving sized containers for up to 6 months.