Middle EasternTake a look
Vegetarian, Low Fat
600g carrots, grated
150g red lentils
1 onion, diced
3 garlic cloves, sliced
1 thumb-sized piece of ginger, sliced
2 tsp Roasted Cumin Seeds, Ground
2 tsp Tabil Spice Blend
2 tsp Red Chillies, Crushed
2 tbsp olive oil
1L vegetable stock
In a large saucepan, heat the olive oil over a medium heat. Cook the onions for around 5 minutes until translucent.
Add the ginger, garlic, Roasted Cumin Seeds, Tabil Spice Blend and Crushed Red Chillies, and cook for a further 2 minutes.
Add the carrots and lentils and mix well, making sure everything is well coated.
Add the vegetable stock and simmer for around 5-7 minutes until the lentils have swollen up.
Use a hand blender or food processor to blend the soup until smooth.