Carrot and lentil soup

21 Feb

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Girls and boys, this is genuinely the simplest, quickest, cheapest, healthy, TASTY soup I have found. It’s great as not only is it made up of carrots, a vegetable which I love dearly and which provide huge amounts of nutritional value, but the lentils are a great source of protein too. Great option after a light workout, or when you need a healthy nibble to fill a peckish hole.

Recipe (from Good Food)

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and roughly grated
140g split red lentils
1L vegetable stock
125 ml milk

Dry-fry the cumin seeds and chilli flakes in a large pan for 1 minute, until they release their aromas. Chuck everything in the pan and bring to the boil, and simmer for 15 mins until the lentils have swollen and softened.

Blitz it all up with a stick blender or in a food processor, season to taste, and enjoyyyy!

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