Carrot and Lentil Soup

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!
  • 3-4serves
  • 5mins prep
  • 10mins cook
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!
Made with
Classic Lentil Tarka Daal

Classic Lentil Tarka Daal

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Ingredients

  • 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

Method

  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.

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