Carrot, red lentil, cumin & pul biber soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3 - 4
Skip to ingredients
- 2 tbsp olive oil
- 500g carrotstrimmed, scrubbed and grated
- 125g red lentils
- 1 large onionfinely chopped
- 4 large garlic clovespeeled and thinly sliced
- 1 heaped tsp cumin seeds
- 1 heaped tsp pul biberor ¼ tsp chilli flakes
- 2 tbsp tomato purée
- ½ lemonjuiced, plus other half to serve
Nutrition: per serving
- kcal222low
- fat4glow
- saturates1g
- carbs32g
- sugars14g
- fibre9g
- protein10g
- salt0.13g
Method
step 1
Drizzle the olive oil into a large saucepan set over a medium-high heat, add all the ingredients, stir well and season generously with salt and pepper.
step 2
Cook for 8-10 mins, stirring regularly and adding a splash of water if it starts to stick. Add 1.5 litres of just-boiled water from a kettle and cook, covered, simmering gently for a further 35-40 mins with a lid on, or until the lentils and carrots are cooked through and tender.
step 3
Remove from the heat and blitz the soup using a hand blender until smooth. Add water if needed to thin it down to your desired consistency. Check and adjust seasoning to taste, then cook, uncovered, bubbling gently for another 10 minutes. Serve with lemon for squeezing over.
