Cosy up to this healthy and hearty winter soup. The carrots add sweetness to every bite that complements the earthiness of the lentils.
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1 tablespoon rapeseed oil
100g chopped onions
800g dry lentils
300ml semi-skimmed milk
1 pinch ground cumin
1 1/2 vegetable stock cubes, crumbled
200g carrots, cut into rounds
1 tablespoon chopped fresh parsley or coriander
salt and ground black pepper
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Method Prep:10min › Cook:21min › Ready in:31min
Heat the oil in a large casserole over medium-high heat, and cook and stir the onions until golden, about 5 minutes.
Wash and drain the lentils, and stir the lentils, water, milk, cumin and stock cubes into the onions. Bring to the boil and cook, covered, until the lentils are tender, about 15 minutes.
Meanwhile, place the carrot slices in a microwave-safe bowl with a little bit of water, and cook on High until tender with a bite at the centre, about 1 minute. Drain.
Blend the lentils with an immersion blender or in a food processor until smooth. Pour the lentil soup into bowls, add the carrot slices on top and sprinkle with the parsley. Season with salt and pepper.