MHQ Kitchen – Creamy carrot and lentil
Creamy carrot and lentil
Serves 1
Packed with fibre, plant-based protein and immunesupporting nutrients, this creamy carrot and lentil soup
is as nourishing as it is comforting.
As the weather cools down, it’s the perfect go-to for a
quick, warming lunch or an easy midweek dinner.
Ingredients
2 tbsp olive oil
2 tsp ground cumin
1 tsp turmeric
1 onion, diced
1 garlic clove, crushed
½ tsp chilli flakes or chilli powder
600g carrots, washed and coarsely
grated (no need to peel)
¾ cup red lentils
1 litre vegetable stock
125ml can coconut milk or cream
Greek yogurt, parsley and sourdough
bread, to serve
method
- Heat oil in a large saucepan and add cumin and turmeric and fry until fragrant.
- Add onion and fry until soft.
- Add garlic and chilli and stir to combine.
- Add carrots, lentils and vegetable stock and bring to the boil.
- Reduce heat and cook for 15 minutes or until lentils are soft.
- Whizz the soup with a stick blender until smooth.
- Add coconut milk and return pan to heat soup through.
- Finish with a dollop of Greek yogurt and parsley and serve hot with sourdough bread.