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| By Jo Pratt
Banish any thought of detox diets and 'slimming' foods, and whizz up a bowl of hearty, healthy soup. Read more: http://www.dailymail.co.uk/femail/food/article-1239725/Recipe-Spicy-carrot-lentil-soup.html#ixzz0dF4Dlzia |
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| Ingredients: | |||||
| 0.50 t | chilli flakes | ||||
| 2 t | cumin seeds | ||||
| 2 t | olive oil | ||||
| 99.99 g | (1lb 7oz) carrots, washed and coarsely grated | ||||
| 99.99 g | (5½oz) split red lentils | ||||
| 1.20 ltr | (2pt) hot vegetable stock | ||||
| 99.99 ml | (4fl oz) coconut milk | ||||
| 4 T | plain yoghurt | ||||
| 1 small handful | coriander leaves | ||||
| Warm naan bread, to serve | |||||
| Directions: | |||||
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Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so, until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
Add the oil to the pan and, once it is hot, stir in the carrots and celery. Stir around for a couple of minutes, and then add the lentils, stock and coconut milk. Bring to a simmer and cook for about 15 minutes, covered with a lid, until the lentils are tender. Blitz the soup until as smooth or chunky as you prefer, and season with salt and pepper. To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves, serve with warm naan bread. TOP TIP: This soup freezes really well, so it is worth making more than you need, so you have plenty for another day. Read more: http://www.dailymail.co.uk/femail/food/article-1239725/Recipe-Spicy-carrot-lentil-soup.html#ixzz0dF5CamFR |
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