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Carrot and Lentil Soup

Carrot and Lentil Soup

Fabriqué avec notre Tarka Daal Classique aux Lentilles
2 SERVES
SERVES 3-4
prep
5 MINS PREP
20 MINS COOK
COOKS IN 10 MINS
Soups are a great way to get the goodness of vegetables all year round. Add the protein of lentils and you’ve got a delicious, easy meal that everyone will enjoy!
Tailored to Taste
Lentils make such a great base for soup as they are full of plant-based protein and general goodness. And, once you add some vegetable, you are making a good food decision all round, but still sitting down to a delicious soup. Whenever we test these recipes in the office, most of us end up putting aside lunch and eating this instead!
Ingrédients
  • 1 pack of The Spice Tailor Classic Lentil Tarka Daal
  • 2 tsp extra virgin olive oil, ghee or vegetable oil
  • 200g grated carrot
  • 500ml vegetable stock
  • 2 tbsp single cream (optional)
  • Handful of freshly chopped coriander
Méthode
  1. Heat the oil in a medium saucepan. Add the spices from the whole spice sachet and fry until aromatic and darkening, adding the chilli for optional extra heat.
  2. Add the Tarka sauce and lentils from the pouches, carrot and stock and bring to a boil.
  3. Simmer for 8-9 minutes until the carrot is cooked and tender.
  4. Take off the heat, remove the dried chilli and blend until smooth. Add more liquid if it is too thick or cook away extra if it is too thin.
  5. Stir in the cream and serve garnished with an extra swirl and chopped coriander.
  6. Serve with hot buttered crusty bread or a bread roll.
Tailored to Taste
Lentils make such a great base for soup as they are full of plant-based protein and general goodness. And, once you add some vegetable, you are making a good food decision all round, but still sitting down to a delicious soup. Whenever we test these recipes in the office, most of us end up putting aside lunch and eating this instead!
  • 1 pack of The Spice Tailor Classic Lentil Tarka Daal
  • 2 tsp extra virgin olive oil, ghee or vegetable oil
  • 200g grated carrot
  • 500ml vegetable stock
  • 2 tbsp single cream (optional)
  • Handful of freshly chopped coriander
  1. Heat the oil in a medium saucepan. Add the spices from the whole spice sachet and fry until aromatic and darkening, adding the chilli for optional extra heat.
  2. Add the Tarka sauce and lentils from the pouches, carrot and stock and bring to a boil.
  3. Simmer for 8-9 minutes until the carrot is cooked and tender.
  4. Take off the heat, remove the dried chilli and blend until smooth. Add more liquid if it is too thick or cook away extra if it is too thin.
  5. Stir in the cream and serve garnished with an extra swirl and chopped coriander.
  6. Serve with hot buttered crusty bread or a bread roll.
Fabriqué avec notre délicieux
Tarka Daal Classique aux Lentilles
C'est probablement le plat le plus cuisiné en Inde car il constitue une source saine de protéines végétariennes et est très rassasiant. Ces lentilles beurrées sont relevées par des épices chaudes, du gingembre piquant, de l'ail savoureux et des tomates acidulées.
Recommandation d’Anjum
Carrot, Lentil and Spinach Soup
Classic Tarka Daal
Classic Tarka Daal with Cauliflower, Spinach and Ginger
Crispy Lentil Cakes
Crispy Lentil Fritters
Crispy Vegetable Roesti and Lentil Pan Pie
Easy Creamy Kedgeree
Restaurant-Style Tarka Daal
Restaurant-Style Tarka Daal with Spinach
Spiced Roasted Butternut Squash & Lentil Soup
Tarka Daal Stuffed Peppers with Crispy Potatoes and a Yoghurt Drizzle
Vegetable and Lentil Pot Pies with Tomato Chutney
Reviews
AIDE-MOI

[[recommendation]]