Carrot, Lentil and Spinach Soup

SERVES 3-4

5 MINS PREP

COOKS IN 10 MINS

Transform our light lentil curry into a tasty, quick and easy meal by adding vegetables and stock and blending to a luscious soup full of goodness!

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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 veg, 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 Tarka Lentil Daal
2 tsp. EVO, ghee or other oil
200g grated carrot
500ml vegetable stock
150g baby spinach, washed
2 tbsp single cream (optional)
Handful of freshly chopped coriander

Méthode

Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic and darkening, adding the chilli for optional extra heat.
Add the remaining packets, the carrot and stock and bring to a boil.
Simmer for 7 minutes until the carrot is tender. Add the spinach and allow to wilt.
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 is too thin.
Stir in the cream and serve garnished with an extra swirl and chopped coriander.
Serve with hot buttered crusty bread.

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 veg, 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 Tarka Lentil Daal
2 tsp. EVO, ghee or other oil
200g grated carrot
500ml vegetable stock
150g baby spinach, washed
2 tbsp single cream (optional)
Handful of freshly chopped coriander

Méthode

Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic and darkening, adding the chilli for optional extra heat.
Add the remaining packets, the carrot and stock and bring to a boil.
Simmer for 7 minutes until the carrot is tender. Add the spinach and allow to wilt.
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 is too thin.
Stir in the cream and serve garnished with an extra swirl and chopped coriander.
Serve with hot buttered crusty bread.

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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