Carrot and Lentil Soup

SERVES 3-4

5 MINS PREP

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!

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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

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.
Add the Tarka sauce and lentils from the pouches, carrot and stock and bring to a boil.
Simmer for 8-9 minutes until the carrot is cooked and tender.
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.
Stir in the cream and serve garnished with an extra swirl and chopped coriander.
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!

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

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.
Add the Tarka sauce and lentils from the pouches, carrot and stock and bring to a boil.
Simmer for 8-9 minutes until the carrot is cooked and tender.
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.
Stir in the cream and serve garnished with an extra swirl and chopped coriander.
Serve with hot buttered crusty bread or a bread roll.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

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