Name: Hearty spiced carrot and lentil soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tsp cumin seeds; 2 tsp coriander seeds; 2 Tbsp extra virgin olive oil, plus extra, to drizzle; 2 leeks, white part only, thinly sliced; 2 stalks celery, thinly sliced; 6 carrots, sliced into 1cm-thick rounds; 1 cup dried red lentils; 1.5L vegetable stock; 1⁄2 bunch silverbeet, trimmed, leaves thickly shredded; Greek-style yoghurt, to dollop; Coriander leaves, to garnish; Lemon wedges and wholemeal bread rolls, to serve

Hearty spiced carrot and lentil soup

Keep it chunky or puree it smooth – it’s up to you.

Serves 4

Prep

10M

Cook

40M

Total

50M

Skip to Recipe

Red lentils provide the thick base for this pot of absolute vegie bliss. Keep it chunky or puree it smooth – it’s up to you.

Looking for more hearty soups?

Ingredients

2 tsp cumin seeds

2 tsp coriander seeds

2 Tbsp extra virgin olive oil, plus extra, to drizzle

2 leeks, white part only, thinly sliced

2 stalks celery, thinly sliced

6 carrots, sliced into 1cm-thick rounds

1 cup dried red lentils

1.5L vegetable stock

1⁄2 bunch silverbeet, trimmed, leaves thickly shredded

Greek-style yoghurt, to dollop

Coriander leaves, to garnish

Lemon wedges and wholemeal bread rolls, to serve

Method

Heat a large, wide heavy- based saucepan over a high heat. Add cumin and coriander seeds and cook, stirring, for 1 minute or until lightly toasted and fragrant.

Add oil, leek and celery, stirring for 5 minutes or until soft. Add carrot, lentils and stock and bring to the boil. Reduce heat to medium and simmer, stirring occasionally and skimming off any foam on the surface, for 30 minutes or until carrot is tender.

Stir in silverbeet and cook for a further 5 minutes or until silverbeet wilts. Spoon into serving bowls. Dollop with yoghurt and garnish with coriander. Serve with lemon wedges and rolls on the side.

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Ingredients

Method

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